3 crab fish cakes piled onto a plate with watercress on the side

Crab cakes

Name: Crab cakes
Cook time: 25 min
Total time: 25 min
Ingredients: 3 spring onions; ½ a bunch of fresh flat-leaf parsley; 750g cooked crabmeat, from sustainable sources; 300g mashed potatoes; 1 teaspoon ground white pepper; 1 teaspoon cayenne pepper; 1 large free-range egg; plain flour, for dusting; olive oil; watercress; tartare sauce

Spring onion, mashed potato & cayenne

Dairy-free

25 mins plus chilling

Super easy

makes 10

nutrition per serving

Calories

11%

Fat

20%

Saturates

14%

Sugars

Salt

22%

Protein

29%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Andy Harris

Ingredients

3 spring onions

½ a bunch of fresh flat-leaf parsley

750g cooked crabmeat, from sustainable sources

300g mashed potatoes

1 teaspoon ground white pepper

1 teaspoon cayenne pepper

1 large free-range egg

plain flour, for dusting

olive oil

watercress

tartare sauce

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.

Tags

Seafood Dairy-free Starters Fish Baking Lunch Crab

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