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    Spiced crab cakes with saffron mayonnaise

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    Spiced crab cakes with saffron mayonnaise

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Makes: 6

    Ingredients

    Pinch saffron strands
    Juice of ½ lemon
    170g mayonnaise
    1 small clove garlic, crushed
    2 x 100g packs Seafood & Eat It Cornish White Crab
    2 x 100g packs Seafood & Eat It Cornish Fifty Fifty Crab
    3 salad onions, finely sliced
    1 green chilli, deseeded and finely chopped
    100g fresh breadcrumbs
    1 medium Waitrose British Blacktail Free Range Egg
    ¼ tsp ground allspice
    1-2 tbsp oil
     

    Method

    1. Soak the saffron strands in the lemon juice, leave to steep for at least 10 minutes before stirring into the mayonnaise with the garlic.

    2. Place both the crab meats in a bowl with the salad onions, chilli, breadcrumbs, egg and 1 tbsp of the mayonnaise. Mix well, season with cracked black pepper and the allspice, and leave to stand for 5 minutes before dividing into 6 cakes. Then place on a plate and chill in a fridge.

    3. Heat the oil in a shallow frying pan and gently fry the cakes on each side until golden and crisp. Serve immediately with the mayonnaise and some green leaves. 

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