Crabcakes with watercress salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Brunch
Method
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In a bowl, mix together the breadcrumbs, egg, crème fraîche, Worcestershire sauce and mustard powder.
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Now add the crab meat and tarragon. Mix thoroughly and season to taste. If the mixture is too dry, add more crème fraîche. Put in the fridge to bind.
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Remove the mixture from the fridge and shape into eight small cakes.
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Shallow fry the cakes over a gentle heat until brown on both sides.
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Serve with a watercress and endive salad.
Ingredients
- 110g/4oz fresh breadcrumbs, seasoned
- 1 large egg
- 55ml/2fl oz crème fraîche, full fat
- 1 tsp Worcestershire sauce
- 1 tsp mustard powder
- 450g/1lb crabmeat
- large handful of fresh tarragon
- sea salt and freshly ground black pepper
To serve
- watercress and endive salad
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