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Recipe: Crab cakes

Crab cakes with a tomato, crab and basil dressing


• 1 cooked brown crab
• 300ml olive oil
• 1 large carrot, chopped
• 1 leek, chopped
• 1 medium onion, chopped • 900g potatoes
• 2 eggs, beaten
• 100g breadcrumbs
• 2 tomatoes, chopped
• 10 fresh basil leaves
• Juice of 1⁄4 lemon
• Salt and pepper


• Preheat the oven to 150C/300F/Gas2.

• Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion.

• Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and discard the debris.

• Cook the potatoes in salted boiling water until soft. Mash with a fork and mix in three-quarters
of the white crab meat, half the brown crab meat and one-third of the crab oil. Correct the seasoning with salt.

• Divide the mixture into balls. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs.

• Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil.

• Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper, ready to serve!




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