Crab Cakes

Perfect as a fancy dinner party starter or just at home as a drinking snack on a Friday night,

these gems of soft, creamy, sea salty discs encased in a fabuliciouzly crunchy crust are simply divine & oh so easy to make! 

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Grab yourself a mixing bowl & bung in a 140g can of Blue Swimmer Crabmeat (we prefer this one as it has a stronger flavour) along with 300g of mashed potato, a good sprinkling of chopped flat leaf parsley, 1 teaspoon of paprika & crack in an egg. Season generously with salt & give that lot a jolly good mix up before popping in the fridge for  half an hour.

Remove from fridge & shape into bite size medallions before dusting with a wee bit of flour.

Shallow fry the Crab Cakes in a some hot oil over a medium heat until each side is gloriously golden (about 3-5 minutes or so each side) then drain before serving.

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