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Crab Cakes This came from a woman in Cornwall. A couple of adults on holiday would be quite happy to buy a crab, a bottle of white wine and settle down to an hour of memories of dissection in the school biology lab. However, crabs are not food for children, but children seeing a basket of crabs being landed will want to buy one. A crab does not make a family meal, this recipe allows everybody to get a taste. The crab seller will tell you how to scoop its brains out. If you are not on holiday and hundreds of miles from the sea, you can cheat and buy one or two tins of tinned crab. |
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Ingredients A crab (white and brown meat), or one or two 100 gm tins of crab meat (typically £1.00 - £1.50), a bunch of spring onions, 1 1/2 lb (800 gm) of cooked potatoes, chopped/dried parsley if you have any lying around and an egg. Method I will confess, that I have not quite perfected the technique, but the results get eaten. Chop the spring onions and include some of the green stuff, mash the potatoes ensuring there are no lumpy bits. Mix the crab, spring onions and parsley but don't break up the crab more than you have to. Finally, beat in the egg, this does little more than stop the crab cakes falling to bits during cooking, so you might risk leaving it out. Use something like a 2 inch circular pastry cutter to make the cakes. Grease a baking tray, then place the pastry cutter on the tray with the big end at the bottom, then fork the mixture into pastry cutter, force it down, then lift off the pastry cutter. If you have got it right, you will have a satisfyingly neat crab cake, if you get it wrong, it will be a heap of potato and dead crustacean. Bake at gas mark 7 for 30 minutes. Comment If you are feeling brave and have the required safety training, the crab cakes can be deep fried until a golden brown. If you do it this way, the egg does prevent the disintegration. Page Updated: 5th November 2000 |