Crabcakes Recipe
- 450g/16oz crabmeat
- 1 tsp mustard powder
- 2 tsp Worcestershire sauce
- 1 tbsp mayonnaise
- 1 tbsp chopped fresh parsley
- 1 free-range egg yolk
- 4 tbsp dry breadcrumbs, plus additional breadcrumbs for coating
- 30g/1oz butter
- Mix all the ingredients together in a bowl, except for the coating breadcrumbs and the butter.
- Form the mixture into eight individual fishcakes using your hands.
- Tip the additional breadcrumbs onto a plate. Dip each fishcake into the breadcrumbs to coat.
- Heat the butter in a frying pan and add the fishcakes to the pan – you may need to cook them in batches. Fry them until they're crisp and golden-brown and serve at once.
