Thursday, 14 February 2013

Crab Fishcakes

Thought I'd try a re-match of crab cakes on the kids again tonight.  My thinking behind this is that crab breaks down into quite small pieces making the 'fish' in this meal less recognisable.

I loosely followed Jamie Oliver's Crab Cakes with Blackened Salsa recipe but found the quantity of potato is not enough to feed 5 people as a main meal, so ended with a large pre-prepared crab weighing around 500g with shell and about 900g of baking potatoes.

Princess wolfed hers down, Sprout ate one quite happily but had to be talked into the second, and Big Boy just gave up on tea again.  Dad talked him into eating one which qualified him to have pancakes for pudding.  We later discovered he did have a temperature. But that didn't stop him eating three pancakes.

900g baking potatoes
500g crabmeat including brown meat
1tbsp finely chopped onion
Zest of one lemon
Large pink of chilli
1tsp chopped parsley or coriander
Oil for frying

Peel, roughly chop and boil the potatoes for 15 minutes.  Drain and leave to steam for 5-10 minutes or cool enough to handle.

Put the other ingredients into the saucepan and add the cooled potato.  Mash the ingredients together with a potato masher.  When thoroughly mashed and mixed, shape into burgers.  I found a golf ball sized ball of the mixure made a good sized fish cake.  Chill in the fridge for at least 4 hours.

Fry in about 1 tbsp sunflower oil in a hot pan for about 5 minutes a side.

No comments:

Post a Comment