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    Crab and Squash Cakes

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    Crab and Squash Cakes

    • Preparation time: 1 hour, 25 minutes, plus cooling
    • Cooking time: 25 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6


    • 2-4 butternut, gem or acorn squash (you need about 300g cooked flesh)
    • 750ml sunflower or groundnut oil, for frying
    • 1 medium onion, finely chopped
    • 350g cooked crabmeat (use roughly half white and half brown meat)
    • 2 medium eggs, beaten
    • Salt
    • 3 tbsp chopped coriander
    • 7 tbsp plain flour


    1. Preheat the oven to 220°C/gas mark 7. Cut the squash in half and bake, seeds and all, for about an hour, until soft. Don't worry if they brown on the surface, it will add to the flavour. Allow to cool, then remove and discard the seeds. Scoop out the flesh and put about 300g into a bowl.
    2. In a small pan, heat 1-2 tsp of the oil and cook the onion gently until soft. Add to the squash.
    3. Stir in the crab, eggs, salt and coriander to make a sloppy mixture. Heat the oil in a deep-sided frying pan. Put the flour on a plate. Drop a tablespoonful of the crab mix into the flour, flip over, then drop into the pan. Fry for 2-3 minutes, then turn over and brown the other side.
    4. Repeat until you have used all the crab mix. You should be able to fit a batch of 6 into the pan at one time.
    5. Drain the crab cakes on kitchen paper. Serve immediately.

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