This traditional Caribbean snack can be eaten hot or cold, try serving them up with some salad leaves and lower-fat mayonnaise.
Method
- Boil the potato for about 10 minutes until soft, and mash with the butter. Cover the mash and leave to cool.
- Whisk the egg in a mixing bowl until it's foamy.
- Mix the parsley, French mustard, Worcestershire sauce and mayonnaise with the potato. Add 2 tablespoons of egg and mix in with a fork to slacken the mixture.
- Gently stir in the crab meat and breadcrumbs and the leftover whisked egg.
- Dust your hands with flour, shape the mixture into even-sized balls and flatten each slightly. It should make about 10-12 crab cakes.
- Put the crab cakes on a plate, cover with cling film and chill for at least an hour before cooking.
- Heat the oven to 200°C or gas mark 6. Spread a little butter on a baking tray and place the crab cakes in the oven for 15-20 minutes, until golden brown.
Serves: 6
Time: 1 hr 40 min
Allergy advice
Contains: milk, egg, mustard, crustacean, wheat (gluten), barley (gluten), fish
Reproduced with the kind permission of the Foods Standards Agency.