Jamie Magazine
By Andy Harris
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- Crab cakes
25 mins plus chilling
Super easy
makes 10
Recipe From
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.
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