News

CLASSIC CRAB CAKES

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.