How To Draw A Coconut Crab

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Preparation Notes: plus chilling

Makes: 4

Prep Time: 0 hours 15 mins

Cook Time: 0 hours 18 mins

Total Time: 0 hours 33 mins

2 dressed Cromer crab

400 g packet chilled mashed potato

1 tsp. black onion seeds

Grated zest of 1 small lemon

40 g (11⁄2oz) fresh white breadcrumbs

A little plain flour to dust

2 tbsp. vegetable oil

1 lemon, cut into wedges, to serve

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Heat a frying pan to medium hot. Add the onion seeds and stir for 1-2min to release the aroma. Set aside to cool. Scoop out crab meat (plus any garnish of chopped parsley and egg) into a bowl. Add potato, lemon zest, onion seeds and breadcrumbs, and mix together, seasoning to taste with salt and freshly ground black pepper.
Lightly flour your hands, then shape the mixture into eight cakes. Dust each one with a little flour, put onto a plate and chill for 15min, or overnight.
Preheat the oven to 140°C (120°C fan oven) mark 1. Heat oil in a frying pan. Cook half the crabcakes over a medium heat for 4min, then turn over for a further 4min until golden-brown and heated through. Keep the cooked crabcakes warm in the oven while you fry the remainder. Serve with a dressed mixed salad, a dollop of mayonnaise and the lemon wedges to squeeze over.

Per Serving:

Calories: 280
Total carbs: 31 g
Total fat: 10 g
Saturated fat: 3 g

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