Recipe: Sustainable Crab Cakes

These have to be the most delicious crab cakes I have eaten! Crab is rated 2-3 on the MCS good fish guide, so from 'good to eat' to 'eat occasionally', depending on where and how it is fished. When buying yours just check it is responsibly sourced. Crab meat is also a great addition to any diet. It is low in saturated fat and really high in vitamin B12 which helps your body produce healthy red blood cells and supports normal brain function.

Time: 15 minutes preparation, 2 hours chilling, 5/6 minutes frying

Ingredients (serves 2):

- 200g of Crab meat (half white and half brown)
- 200g of potato (peeled and chopped)
- 3 spring onions
- 1/4 of a red chilli (more if you like it hot)
- 1 lemon
- A few sprigs of flat leaf parsley
- Salt and pepper to season

Our beautiful fresh ingredients

Methods: 

1) Boil the potato till soft, drain the water and mash with the crab meat and season
2) Zest the lemon and chop the chilli, parsley and spring onion very finely (could use a food processor to get it extra smooth)
3) Mash the chilli mixture into the crab mix
4) Separate the mix into 4/5 portions and shape into 'cakes'
5) Chill the cakes for around 2 hours for the mixture to firm up (this stops them falling apart in the pan)
6) Fry in olive oil for 2/3 minutes on each side until brown and crispy
7) Enjoy! We paired ours with a baby leaf spinach salad dressed in lemon and extra virgin olive oil.

Crab cakes ready for chilling

The finished product

Adapted from a recipe fond at: http://www.jamieoliver.com/recipes/seafood-recipes/beautiful-homemade-crab-cakes-with-a-hot-blackened-salsa/#3G43wz2mPjJOSlHQ.97