I was asked to do something with tinned crab for the Lockdown Lunchbox – and I do love a fishcake, so I decided to do these gorgeous little crab cakes. They are quick and easy to make and great with a bit of chilli sauce on the side or some salad. You could use tinned salmon or tuna if you don’t have crab.
Ingredients for Crab Cakes
- 2 tins crab meat
- 1 egg
- 2 tsp lemon juice
- 3 tbsp mayonnaise
- 1 red chilli
- 2 tbsp flat leaf parsley (finely chopped)
- 3 spring onions (finely chopped)
- 100g breadcrumbs
- Salt and pepper to taste
- 1 tbsp olive oil for frying.
Mix all the ingredients, apart from the olive oil, in a bowl and gently stir it all together.
Shape the mixture into patties. You can chill these in the fridge until you’re ready to eat.
Heat the olive oil in a frying pan over medium heat.
Place the crab cakes in the frying pan and cook till golden brown on either side. This should take about five minutes on each side.