Proper Crab Cakes

Preparation info
  • Serves


    • Difficulty


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By Tom Parker Bowles

Published 2013

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I’m fed up with those recipes that demand more potato than crab. Here, you actually get to taste the fat hunks of brown and white meat. Both are essential. You can pick your own meat (it’s easy, if time-consuming) or buy it fresh from the fishmonger. Don’t bother with the pasteurised stuff for this recipe – the sweetness has long departed.