Tasty Crab Cakes


  • 3 Spring onions
  • 1/2 Flat leaf parsley
  • 1 Free range egg
  • 750 g Crabmeat
  • 300g Mashed potatoes
  • 1 tsp Ground pepper
  • 1 tsp Cayenne pepper
  • Flour
  • 2 tsp Olive oil
  • Watercress
  • Tartare sauce


  • Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
  • Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
  • Refrigerate for 30 minutes, then shape into 6cm cakes.
  • Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
  • Serve with pinches of watercress and a dollop of tartare sauce.