Dungeness-Style Crab Cakes with Corn and Pepper Salad
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Ingredients
- 400 g white crab meat
- 60 g fresh breadcrumbs
- 2 tbsp mayonnaise
- 1 eggs
- 2 spring onions, sliced
- 1 red pepper, diced
- 200 g sweetcorn, tinned and drained
- 1 lemon
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 319 kcal
- Protein
- 23.6 g
- Carbohydrate
- 19.9 g
- of which sugars
- 5.6 g
- Fat
- 15.4 g
- of which saturates
- 2.2 g
- Fibre
- 3.9 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the white crab meat with half the breadcrumbs, the mayonnaise, egg and spring onions, and a squeeze of the lemon juice. Shape into 8 small cakes and coat in the remaining breadcrumbs.
- 2
Heat the olive oil in a frying pan and fry the crab cakes for 3-4 minutes on each side until golden and hot through.
- 3
Toss the sweetcorn and red pepper with a squeeze of lemon to make the salad.
- 4
Serve the crab cakes with the corn and pepper salad.
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