Crab Cakes

For a printable version of this recipe, click here.

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

  1. In a bowl, mix together all the ingredients for the crab cakes.

  2. Divide into 12 portions and shape into rounds 1 inch thick.

  3. Dip into the beaten egg and coat with breadcrumbs.

  4. 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.

  5. Put all the ingredients for the mayonnaise into a food processor and blend until smooth.

  6. 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.