These small fish cakes are served as snacks in the Caribbean and sometimes even eaten cold.
• 1 medium-sized potato – peeled, boiled and mashed
• 1 egg
• 2 tablespoons parsley - finely chopped
• 1 teaspoon French mustard
• 1 tablespoon mayonnaise
• 1 teaspoon Worcestershire sauce
• 170g can of crab meat
• 75g fresh breadcrumbs
• ground black pepper
• flour for dusting your hands
• sharp knife
• chopping board
• table knife
• mixing bowl
• small bowl
• can opener
• flour dredger
• baking tray
• fish slice
HOW TO MAKE IT
1. Heat the oven to 200C/Gas 6. Place the mashed potato into a mixing bowl, ensuring that the potato is cold before mixing it with the other ingredients.
2. Open the can of crab meat, drain and turn it on to a plate. Remove any pieces of shell.
3. 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.
4. Add the crab meat and breadcrumbs and remaining whisked egg. Stir the mixture gently with a tablespoon.
5. Dust your hands with flour and shape the mixture into even-sized balls (makes about 4 - 6). Flatten each slightly.
6. Place the King Crab Cakes on a baking tray and bake for 15 minutes or until piping hot and golden brown.
Make your own breadcrumbs by using a blender or food processor to blitz stale bread into crumbs.
Golden or ‘natural’ breadcrumbs are available in packets but are unsuitable for this recipe.