Text only
Caribbean crab cakes
This traditional Caribbean snack can be eaten hot or cold, try serving them up with some salad leaves and lower-fat mayonnaise
Traffic lights
Find out more about traffic light labelling.
Each serving contains:
MED
SALT
0.4g
LOW
SUGAR
0.4g
MED
SAT
0.9g
MED
FAT
2.9g
Ingredients
switch to imperial- 1 medium-sized potato, peeled and chopped
- 12g butter
- 1 egg
- 2 tbsp fresh parsley, finely chopped
- 1 tsp French mustard
- 1 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 small tin of white crab meat, drained and flaked
- 75g fresh breadcrumbs
- ground black pepper
- flour for dusting your hands
Method
Boil the potato for about 10 minutes until soft, and mash them with the butter. Cover the potatoes and leave to cool.
Whisk the egg in a mixing bowl until it's foamy.
Mix the parsley, French mustard, Worcestershire sauce and mayonnaise with the potato. Add 2 tablespoons of egg and mix in with a fork to slacken the mixture.
Gently stir in the crab meat and breadcrumbs and the leftover whisked egg.
Dust your hands with flour, shape the mixture into even-sized balls and flatten each slightly. It should make about 10-12 crab cakes.
Put the crab cakes on a plate, cover with cling film and chill for at least an hour before cooking.
Heat the oven to 200°C or gas mark 6. Spread a little butter on a baking tray and place the crab cakes in the oven for 15-20 minutes, until golden brown.
Other options
This dish is also delicious with tuna or mackerel.Nutritional information
| Nutrient | Per 100g | Per portion (37g) |
|---|---|---|
| Energy | 193kcal (809kJ) | 71kcal (296kJ) |
| Protein | 12.5g | 4.6g |
| Carbohydrate | 19.3g | 7.1g |
| (of which sugars) | 1.0g | 0.4g |
| Fat | 7.8g | 2.9g |
| (of which saturates) | 2.5g | 0.9g |
| Fibre | 0.8g | 0.3g |
| Sodium | 0.48g | 0.17g |
| Salt | 1.2g | 0.4g |
Allergy advice
Contains: milk, egg, mustard, crustacean, wheat (gluten), barley (gluten), fish
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start
