View all thelatest Gino D'Acampo recipes here at Gino D'Acampo recipes . These tasty crabcakes are perfect for an alfresco lunch complimented with a tangy red pepper sauce
Bonus too was thatthe only ingredient I needed was horseradish, I'd had a can of crabmeat in the larder for a while, and chillies in the freezer - one of my most recent discoveries, never knew you could freeze them, and peppers and herbs etc
In a small bowl mix thebeaten egg with the mayonnaise, mustard, sriracha and Worcestershire sauce. Add the wet ingredients to thecrab mixture and combine well
For thecrab and potatocakes. Transfer thecrabcakes do a flat dish. 1225g (8oz) of crabmeat (preferably fresh). 1250g (9oz) of peeled chopped potato (I used yukon golds). 12 tablespoons of fat free fromage frais. 1120g (4oz) of wholewheat bread, blitzed into breadcrumbs (2 HEb's). 14 tablespoons of fat free fromage frais. 1fresh chopped parsleySteam potatoes over water until soft (this ensures they don’t absorb too much moisture and makes thecrabcakes hold together better). 1In a bowl, mix togetherthecrab, fromage frais, potato, spring onion, lemon zest and sweetcorn. 1Mix in thepotato and fold together until all ingredients are well combined. 1Form into 8 equal sized crab and potatocakes. 1Add the breadcrumbs to a shallow dish and one by one add thecrabcakes until evenly covered. 1Refrigerate for a few hours to firm up. 1Spray a frying pan over a medium high heat with some spray oil and cook each side on a medium heat until golden brown or if you prefer you can place these on a parchment lined baking tray and spray with spray oil and baked at 180c or 350f (gas mark 4) for approx 30 mins till golden. 1In a bowl mix togetherthe mayo, fromage frais, lemon juice and some fresh chopped parsley. 1Serve thecrabcakes with dollop of the mayonnaise and with a side salad
I'm entering a baking competition soon, so you'll see a few cakes as I practise. This is a Mary Berry recipe, often used atthe county shows as a competition recipe
We have finally eaten all the Christmas biscuits and the cake tin was looking rather bare, so I had a flip through one of my recipe clipping folders and came across Mary's teatime cake, a recipe from the very talented and delightful Mary Berry and published in BBC Good Food magazine
If you’ve been following Slimming World for a while you’ll probably know that despite all efforts you never quite get an exact replica when it’s a low syn cake or dessert, but I think this one turned out pretty well and not too far off the original
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