CLASSIC CRAB CAKES

WHAT YOU NEED:

• 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

WHAT YOU NEED TO DO:

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.