Crab Cakes
- 1 1/2 pounds potatoes peeled, cut into chunks
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 12 1/2 ounces crab meat fresh
- 2 tablespoons lemon juice
- 3 tablespoons chives fresh chopped
- 3 tablespoons all purpose flour seasoned
- 1 egg beaten
- 1 cup breadcrumbs dry white
- oil for frying
- potato wedges
- salad
- garlic mayonnaise
- 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.
- 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.
- Serve hot with crispy potato wedges, salad and garlic mayonnaise.
potatoes, butter, heavy cream, crab meat, lemon juice, chives, flour, egg, breadcrumbs dry white, oil, potato wedges, salad, garlic
Taken from www.yummly.com/recipe/Crab-Cakes-1399591 (may not work)