Crab cakes

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  • 3 spring onions
  • ½ a bunch of fresh flat-leaf parsley
  • 1 large free-range egg
  • 750 g cooked crabmeat , from sustainable sources
  • 300 g mashed potatoes
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • plain flour , for dusting
  • olive oil
  • watercress
  • tartare sauce

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  1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
  2. Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
  3. Refrigerate for 30 minutes, then shape into 6cm cakes.
  4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
  5. Serve with pinches of watercress and a dollop of tartare sauce.

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