Crab Cakes

• 1 1/2 lb potatoes, peeled, cut into chunks
• 2 tbsp butter
• 2 tbsp heavy cream
• 12.5 oz fresh crab meat
• 2 tbsp lemon juice
• 3 tbsp fresh chopped chives
• 3 tbsp all-purpose flour, seasoned
• 1 None egg, beaten
• 1 cup dry white breadcrumbs
• None None oil, for frying
• None None crispy potato wedges, salad and garlic mayonnaise, to serve

1. Cook potatoes in lightly salted boiling water for 15-20 mins, until tender. Drain then mash with butter and cream until smooth. Let cool. Add crab meat, lemon juice and chives. Season. Shape into 8 - 1 inch thick patties. Cover with plastic wrap and chill for 30 mins.
2. Dredge crab cakes in flour, shaking off excess. Dip in beaten egg then coat in breadcrumbs. Heat 1 inch oil in a deep frying pan. Working in batches, fry crab cakes for 6-7 mins, until golden and crisp on both sides. Drain on paper towels.
3. Serve hot with crispy potato wedges, salad and garlic mayonnaise.

potatoes, butter, heavy cream, crab meat, lemon juice, chives, flour, egg, white breadcrumbs, oil, potato wedges

Taken from recipes-plus.com/api/v2.0/recipes/30103 (may not work)