Autumn, Dinner, Lunch, Main Ingredient, Meal, Seafood, Season, Spring, Summer, Winter
June 19, 2017
Makes 12 / prep time – 30 minutes
Preheat the oven to 180°C and bake for about 30 minutes.
100g white crab meat
200g brown crab meat
350g cooked potatoes
4 spring onions - finely chopped
tbsp capers - chopped
25g coriander leaf - chopped
1 lemon - zest and juice
1/2 tsp - Aleppo chilli flakes
Salt & Pepper
1Mash the potatoes and brown crab meat together and add the breadcrumbs.
2Mix together and check consistency which should be firm enough to form into a cake. If it’s too wet add a few more breadcrumbs.
3Fold in the rest of the ingredients.
4Form into crab cakes – approx. 50g (two tbsps.) works well.
5A small ice-cream scope works well for portioning – or simply use wet hands.
6Flour, egg and breadcrumb.
7Fry, either shallow (and turn over) or deep until the outside is crisp and crunchy.
8We serve ours with lemon and curried mayo but something along the dill, tartare or gribiche lines would also work