- 250g peeled potatoes
- 1 tsp Dijon mustard
- 2 spring onions, trimmed and chopped
- 30g butter
- 250g white crab meat (fresh, canned or from frozen)
- 1 tsp capers, drained and chopped
- 2 tbsp parsley, chopped
- 1/2 a lemon, zest and juice of
- 1 large egg
- 100g Chosen by you Breadcrumbs
- Oil spray
- Tartare sauce, to serve
- Salad, to serve
Boil the potatoes until tender. Drain, then return to the pan and stand over a very low heat for a few minutes. Remove from the heat, add the mustard, then mash.
Cook the spring onions gently in 15g butter until softened. Mix with the potatoes and leave until cold.
Stir in the crab meat, capers, parsley and the lemon juice and zest.
Shape into 8 cakes on a lightly floured surface. Beat together the egg and 15g melted butter.
Put the breadcrumbs on a plate. Coat the crab cakes in the egg and then in the breadcrumbs. Put on a baking tray and chill for at least 30 minutes.
Pre-heat the oven to 190C/170C Fan/Gas 5. Spray each cake with 2 squirts oil spray, then bake for 20-25 minutes. Serve with tartare sauce and salad.