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crab meat potato spring onions Worcestershire sauce mustard ground ginger cayenne pepper lemon butter bowl plain flour egg fresh white breadcrumbs rapeseed oil portion
Viewed: 118 - Published at: 9 years agoIngredients
- 250 g (8.8oz) cooked brown and white crab meat
- 250 g (8.8oz) mashed potato
- 3 spring onions, finely chopped
- 1 tsp Worcestershire sauce
- 1 tsp English mustard
- 1 tsp ground ginger
- 2 pinches cayenne pepper
- 1 lemon, zest and juice
- 50 g (1.8oz) unsalted butter
- 1 small bowl plain flour, to coat
- 1 large egg, beaten
- 100 g (3.5oz) fresh white breadcrumbs
- 50 ml (1.8fl oz) rapeseed oil
- 1 portion green salad per person
Method
- In a large mixing bowl, combine the crab meat, mashed potato, spring onions, Worcestershire sauce, mustard, ginger, cayenne, lemon zest and juice and a couple of pinches of salt.
- Melt the butter in a small saucepan over a low heat and pour over the crab mixture.
- Gently mix everything together with a wooden spoon and taste to check the seasoning.
- Mould the crab mixture by hand into even-sized cakes (you can choose the size from 6 large cakes, 12 medium-sized or about 20 little ones to serve as a mouthful).
- Place the flour, beaten egg and breadcrumbs in separate bowls ready for coating the crab cakes.
- First dip the cakes into the flour, then into the egg and finally into the breadcrumbs, making sure they are evenly coated on both sides.
- Transfer the cakes to a plate, cover with clingfilm and set aside in the fridge to firm up until you are ready to cook.
- Heat the oil in a heavy-based frying pan over a moderate heat.
- Fry the cakes evenly on both sides for about 5 minutes for the small ones and a bit longer (say 8 minutes) for the large ones, until golden brown.
- Serve with a crisp green salad.
