Monday August 14, 2017
4 mashed potatoes
4 spring onions
Tub of crab meat
Combine the mashed potato, crabmeat, spring onions, parsley, pepper and beaten egg into a bowl and refridgerate for 30 minutes.
Make crab cakes by rolling into 6 cm cakes. Dust with flour and shallow fry for 5 minutes each side. Serve with watercress and tartare sauce.