Save to your scrapbook
Crab cakes with grated courgette salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Thu Jul 25 12:30:00 BST 2019.