Spiced Crab Cakes
I love crab cakes. Unfortunately, many crab cakes are heavy in calories, sodium, and saturated fat. In the interest of cost cutting, they’re often junked up with caloric and sodium-laden fillers and then deep-fried (a tasty technique, but the caramelizing powers of deep-frying overwhelm the delicate, sweet crab). My version of crab cakes is vibrant and light. This dish pairs perfectly with a crisp salad or homemade baked beans and a class of wine.
Makes 2 cakes
- 175g cold cooked mashed potatoes
- 175g cooked white crab meat, flaked
- 2 spring onions, finely chopped
- 1 small fresh red chilli, deseeded and very finely chopped
- 1 tsp freshly squeezed lemon juice
- 2 tsp snipped fresh chives
- 2 tsp finely chopped fresh parsley
- Freshly ground black pepper, to taste
- Plain flour, for dusting
- 1 small egg, beaten
- 40g (11⁄2oz) fresh wholemeal breadcrumbs
- Lemon wedges, to serve
- Preheat oven to 200°C/180°C. Line a baking tray with non-stick baking parchment; set aside. Put mashed potatoes, crab meat, spring onions, red chilli, lemon juice, chives, parsley and black pepper into a bowl; stir to combine.
- Using lightly floured hands, shape mixture into 4 round patties, each about 2cm (3⁄4in) thick.
- Brush each patty with beaten egg and coat in breadcrumbs, re- shaping if necessary. (Discard leftover egg and breadcrumbs.
- Place crab cakes on prepared baking sheet. Bake in oven for about 30 minutes or until nicely browned and crisp. Serve
immediately with lemon wedges and cooked veg, such as carrots and broccoli florets.