AuthorRedpost MediaCategoryAutumn, Dinner, Lunch, Main Ingredient, Meal, Seafood, Season, Spring, Summer, WinterMakes 12 / prep time – 30 minutes
Preheat the oven to 180°C and bake for about 30 minutes.
Mash the potatoes and brown crab meat together and add the breadcrumbs.
Mix together and check consistency which should be firm enough to form into a cake. If it’s too wet add a few more breadcrumbs.
Fold in the rest of the ingredients.
Form into crab cakes – approx. 50g (two tbsps.) works well.
A small ice-cream scope works well for portioning – or simply use wet hands.
Flour, egg and breadcrumb.
Fry, either shallow (and turn over) or deep until the outside is crisp and crunchy.
We serve ours with lemon and curried mayo but something along the dill, tartare or gribiche lines would also work
Ingredients
Directions
Mash the potatoes and brown crab meat together and add the breadcrumbs.
Mix together and check consistency which should be firm enough to form into a cake. If it’s too wet add a few more breadcrumbs.
Fold in the rest of the ingredients.
Form into crab cakes – approx. 50g (two tbsps.) works well.
A small ice-cream scope works well for portioning – or simply use wet hands.
Flour, egg and breadcrumb.
Fry, either shallow (and turn over) or deep until the outside is crisp and crunchy.
We serve ours with lemon and curried mayo but something along the dill, tartare or gribiche lines would also work