Jamie Oliver

Crab cakes

Crab cakes
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Crab cakes

Makes 10
Cooks In25 minutes plus 30 mins chilling
DifficultySuper easy
Nutrition per serving
  • Calories
    221
    11%
  • Fat
    14.1g
    20%
  • Saturates
    2.7g
    14%
  • Protein
    14.7g
    29%
  • Carbs
    9.4g
    4%
  • Sugars
    1g
    1%
  • Salt
    1.3g
    22%
  • Fibre
    0.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE
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Ingredients

  • 3 spring onions
  • ½ a bunch of fresh flat-leaf parsley
  • 750 g cooked crabmeat , from sustainable sources
  • 300 g mashed potatoes
  • 1 teaspoon cayenne pepper
  • 1 large free-range egg
  • plain flour , for dusting
  • olive oil
  • watercress
  • tartare sauce
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris
READ MORE

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Method

  1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
  2. Combine the crabmeat, potatoes, onion, parsley, pepper, cayenne and egg in a bowl with a little sea salt.
  3. Refrigerate for 30 minutes, then shape into 6cm cakes.
  4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
  5. Serve with pinches of watercress and a dollop of tartare sauce.
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Nutrition per serving
  • Calories
    221
    11%
  • Fat
    14.1g
    20%
  • Saturates
    2.7g
    14%
  • Protein
    14.7g
    29%
  • Carbs
    9.4g
    4%
  • Sugars
    1g
    1%
  • Salt
    1.3g
    22%
  • Fibre
    0.7g
    -

Of an adult's reference intake