Crab cakes

30 minutes – serves 4

  • 400 g canned crab meat, drained
  • 45 ml mayonnaise
  • 2 spring onions, chopped
  • 45 ml chopped parsley
  • salt and freshly ground black pepper to taste
  • 2 eggs, beaten
  • 250 ml dry breadcrumbs
  • butter, to fry the cakes in

Combine crab meat, mayonnaise, spring onions and parsley. Season with salt and pepper. Form the cakes. Dip them in beaten egg and then in breadcrumbs. Melt butter in a pan and fry crab cakes on both sides until brown. Drain on kitchen paper. Serve with a salad.