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Crab cakes with grated courgette salad
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Tossing grated courgette with lemon and a sprinkling of chilli makes a simple, zingy salad that’s ideal with these speedy seafood patties.
100g Seafood & Eat It fifty fifty crab meat
200g essential mashed potato
¼ tsp cayenne pepper
6 tbsp dried breadcrumbs
2 salad onions, sliced
1 red chilli, finely chopped
1 large courgette, trimmed (about 275g)
1 lemon, juice of ½, ½ cut into wedges
½ x 25g pack flat leaf parsley, leaves roughly chopped
1 tbsp essential olive oil
1. In a bowl, mix together the crab, potato, cayenne pepper, 4 tbsp dried breadcrumbs and ½ of both the salad onions and red chilli; season. With wet hands, form the mixture into 4 x 2cm-thick patties. Put the remaining 2 tbsp breadcrumbs on a plate and roll the patties in them until coated. Chill in the freezer for 5 minutes.
2. Meanwhile, grate the courgette and put it in a bowl with the lemon juice. Stir in the remaining salad onions and chilli along with the parsley; season and set aside. Heat the oil in a frying pan over a medium-high heat, then cook the crab cakes for 3-4 minutes on each side until crisp on the outside and piping hot in the middle. Serve with the courgette salad and lemon wedges.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.