Spicy Crab cakes bursting with wonderful flavors of spicy harissa.
Source: Waitrose Food magazine - Aug '17
Cook potatoes in boiling water for 10-12 minutes, until tender. Drain and return to the pan. Season, then mash until smooth. Tip into a bowl, cool and leave to cool.
Add the crab, salad onion, coriander, paprika and 1 Tablespoon harissa to the potatoes. Tip in 40 g breadcrumbs (1/2) and mix well. Cover and chill for 10 minutes to firm up.
Put the remaining 40 g breadcrumbs in a shallow dish, tip the flour onto a plate and whisk the egg in a small bowl. divide the crab mixture into 4 equal portions and shape each into a patty. Dust with flour, shaking off any excess, and brush a little egg all over each one. Dip into the breadcrumbs, coating all sides. Put on a cling-film-covered plate, cover and chill for 30 minutes or overnight.
Meanwhile, mix the remaining 1 tablespoon of harissa paste with the mayonnaise. Cover and chill until needed.
Heat the olive oil in a non-stick frying pan over a gentle heat. Cook the crab cakes, turning once, for 10-15 minutes or until golden, crispy and heated through. Serve immediately with the harissa mayonnaise, green salad and lemon wedges on the side.
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 587 | ||
Calories from Fat: 172 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 26 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 51.8mg | 16 % | |
Sodium 1410mg | 49 % | |
Potassium 1042.3mg | 27 % | |
Total Carbohydrate 79.6g | 23 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 69.9g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 587
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