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Horseradish sauce adds flavor to the crab cakes and watercress adds taste and color to the mayonnaise.
Ingredients
Cakes
8oz crab meat
1lb. cooked, mashed potatoes
1 oz butter
1 tablespoon freshly chopped parsley
1 level teaspoon creamed horseradish
Coating
2 medium eggs, beaten
3 oz golden breadcrumbs
Sat and pepper
4 tablespoons cooking oil with 1 oz butter for frying
Green mayonnaise
2 bunches watercress, washed and trimmed
¼ pint mayonnaise
1 clove garlic, peeled and crushed
1 tablespoon lemon juice
¼ pint natural yoghurt
Salt and pepper
Method
In a bowl, mix together all the ingredients for the crab cakes.
Divide into 12 portions and shape into rounds 1 inch thick.
Dip into the beaten egg and coat with breadcrumbs.
Chill in the refrigerator for at least 1 hour, then heat the oil in a frying pan, add the butter and cook the cakes for 3 to 4 minutes on each side until golden brown.
Put all the ingredients for the mayonnaise into a food processor and blend until smooth.
Serve the cakes hot with the mayonnaise and a fresh green salad or green vegetables.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.