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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

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.