Devilled crab cakes recipe

Directions

1. 1
   In a large mixing bowl, combine the crab meat, mashed potato, spring onions, Worcestershire sauce, mustard, ginger, cayenne, lemon zest and juice and a couple of pinches of salt.
2. 2
   Melt the butter in a small saucepan over a low heat and pour over the crab mixture.
3. 3
   Gently mix everything together with a wooden spoon and taste to check the seasoning.
4. 4
   Mould the crab mixture by hand into even-sized cakes (you can choose the size from 6 large cakes, 12 medium-sized or about 20 little ones to serve as a mouthful).
5. 5
   Place the flour, beaten egg and breadcrumbs in separate bowls ready for coating the crab cakes.
6. 6
   First dip the cakes into the flour, then into the egg and finally into the breadcrumbs, making sure they are evenly coated on both sides.
7. 7
   Transfer the cakes to a plate, cover with clingfilm and set aside in the fridge to firm up until you are ready to cook.
8. 8
   Heat the oil in a heavy-based frying pan over a moderate heat.
9. 9
   Fry the cakes evenly on both sides for about 5 minutes for the small ones and a bit longer (say 8 minutes) for the large ones, until golden brown.
10. 10
    Serve with a crisp green salad.