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Crispy crab cakes with apple & fennel salad
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1 Duchy Organic Medium Free Range Egg, lightly beaten
100g Duchy Organic Thick & Creamy Natural Yogurt
2 x 100g pots Seafood and Eat It White Crab
40g Duchy Organic Romano Pepper, deseeded and finely diced
60g Cooks’ Ingredients Chilli & Coriander Crust
2 tsp apple cider vinegar
1 tbsp Duchy Organic Wholegrain Mustard With Honey
1 Granny Smith apple, cored and thinly sliced
1 fennel, thinly sliced, fronds chopped
70g pack Duchy Organic Wild Rocket
2 tbsp grapeseed oil
1. In a large bowl, mix together the egg and just less than half the yogurt. Fold in the crab, pepper and half the crust until well combined. Spread the remaining crust on a small plate. Shape the mixture into 4 firm cakes, then coat each one in the crust. Place on a plate and freeze for 5 minutes.
2. Meanwhile, whisk together the remaining yogurt, vinegar and mustard in another large bowl. Toss with the apple, fennel, fronds and rocket until evenly coated. Chill.
3. Warm the oil in a large nonstick frying pan over a medium heat. Cook the crab cakes for about 3 minutes on each side, until golden and piping hot throughout. Serve immediately with the salad.
Cook’s tip Our Cooks’ Ingredients flavoured crusts are a handy addition to a store cupboard. They give a deliciously tasty and crunchy coating to all sorts of things, from meat to fish and veg, but can also be used fried and golden, sprinkled over soups or salads to garnish, or as a topping for pasta.
Typical values per serving:
2 of your 5 a day; low in saturated fat; high in omega 3.
This recipe was first published in September 2020.