When you go to the seaside, you just have to buy fresh crab. It. Is. Delicious. Don’t ask me how to prepare it, because I am pretty squeamish. All I know is, it tastes great. From dressed crab to crab and crayfish sandwiches- my new favourite is crab cakes.
What you will need (makes 12):
- 2 medium crabs worth of white and brown meat
- 800g potatoes, diced into 2cm cubes
- 40g butter
- 40ml milk
- 1 small onion, diced
- 100g mild cheddar, grated
- 2 tsp parsley
- 2tsp paprika
- Pepper and salt to taste
- 1 egg, beaten
- 100g plain flour
- Oil for frying
Making the crab cakes:
- Boil your potatoes for fifteen minutes, until softened. Mash with the butter and milk. Set aside to cool for ten minutes.
- Meanwhile prepare your crab mix. Add the onion, cheese and seasonings to the brown and white meat. Season to your taste with pepper and salt.
- Once the mash is cool, add the crab mixture to it. Mix well. It should be combined and even wjth flecks of crab showing.
- Put the beaten egg on a side plate. On another side plate add your flour. Make balls of the crab cake mixture and coat them in egg and then flour, ready for shallow frying.
- Fry for a couple of minutes on each side or until they are starting to brown. Then transfer to an oven tray and keep them warm as you prepare the rest (you won’t be able to put all twelve in the pan at once).
- Serve with vegetable of your choice.
You could also try adding other fish or seafood to your cakes, or putting some sweetcorn in them.