PAN CAKES RECIPES

Name: Crab cakes
Total time: 25 min
Yield: 10
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 3 spring onions; ½ a bunch of fresh flat-leaf parsley; 1 large free-range egg; 750 g cooked crabmeat from sustainable sources; 300 g mashed potatoes; 1 teaspoon ground white pepper; 1 teaspoon cayenne pepper; plain flour for dusting; olive oil; watercress; tartare sauce

CRAB CAKES | JAMIE MAGAZINE RECIPES

Crab cakes | Jamie magazine recipes image

Total Time 25 minutes

Yield 10

Number Of Ingredients 11

Ingredients

3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour for dusting
olive oil
watercress
tartare sauce

Steps:

1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, spring onion, parsley, white 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.

Nutrition Facts : Calories 221 calories, FatContent 14.1 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 14.7 g protein, CarbohydrateContent 9.4 g carbohydrate, SugarContent 1 g sugar, SodiumContent 1.3 g salt, FiberContent 0.7 g fibre

CRAB CAKES | JAMIE MAGAZINE RECIPES

Crab cakes | Jamie magazine recipes image

Total Time 25 minutes

Yield 10

Number Of Ingredients 11

Ingredients

3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour for dusting
olive oil
watercress
tartare sauce

Steps:

1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
2. Combine the crabmeat, potatoes, spring onion, parsley, white 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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