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Crab cakes
Spring onion, mashed potato & cayenne
Dairy-free
df
Crab cakes
Spring onion, mashed potato & cayenne
Dairy-free
df
Makes
10
Cooks In
25 minutes plus 30 mins chilling
Difficulty
Super easy
Jamie Magazine
Seafood
American
Quick fixes
Starters
Potato
Nutrition per serving
Calories
221
11%
Fat
14.1g
20%
Saturates
2.7g
14%
Sugars
1g
1%
Salt
1.3g
22%
Protein
14.7g
29%
Carbs
9.4g
4%
Fibre
0.7g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Andy Harris
Tap For Method
Ingredients
3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat , from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour , for dusting
olive oil
watercress
tartare sauce
Tap For Method
Recipe From
Jamie Magazine
By Andy Harris
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Tap For Ingredients
Method
Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
Refrigerate for 30 minutes, then shape into 6cm cakes.
Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
Serve with pinches of watercress and a dollop of tartare sauce.
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