Invergarry Crab Cakes

Name: Invergarry Crab Cakes
Yield: Serves 4–6
Ingredients: 4 tbsp oil + 2 oz/56 g butter for frying; 4 tbsp oil + 2 oz/56 g butter for frying; 1 tbsp Worcestershire sauce; 2 rounded tsp English mustard; 2 heaped tbsp mayonnaise; 3 slices of brown bread, crusts removed and the bread made into crumbs; 3 slices of brown bread, crusts removed and the bread made into crumbs; 3 slices of brown bread, crusts removed and the bread made into crumbs; 6 rounded tbsp brown breadcrumbs; 1 egg, beaten; 1 lb/450 g crabmeat; 3 slices of brown bread, crusts removed and the bread made into crumbs

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I generally prefer eating crab cold, but crab cakes are the exception. They are very good served with either tartare sauce, or with a homemade tomato sauce. Crab cakes freeze well, for up to 3 months. This quantity makes about 6 large cakes, or more small ones. They are very filling!

Ingredients

1 lb/450 g crabmeat
3 slices of brown bread, crusts

Fish course
Pescatarian

Method

Mix together the crabmeat, breadcrumbs, mayonnaise, mustard and Worcestershire sauce until well combined. Shape the mixture into cakes about ¾ inch/2 cm thick. This is easier to do if you dip your hands in