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Crab Cakes with Spinach   HT   MC  British  35mins



Serves  4    Hot    Seafood   Shellfish  Vegetables    Main Course   Britain  Europe




   50g/2oz Butter

   75g/3oz Shallots, finely chopped

   2 Garlic Cloves, crushed

   450g/1lb fresh Spinach, washed and de-stalked

   350g/12 oz Crab Meat, flaked

   75g/3oz Fresh White Breadcrumbs

   150g/5oz Mild Cheddar Cheese, grated

   1 Egg Yolk

   Black Pepper

   Oil for shallow frying





1. Preheat the oven to 200C, 400F, Gas Mark 6.


2. Melt the butter in a large frying pan, add the shallots and garlic and  sauté for a few minutes, stirring until softened.


3. Gradually add the spinach and cook, stirring, until just wilted then remove from the heat and drain off any excess liquid, squeezing the spinach  to remove as much liquid as possible.


4. Remove the spinach from the pan and chop roughly.


5. Place the breadcrumbs and the cheese into a large mixing bowl together with the crab meat and the cooked spinach. Add the egg yolk, season to taste with black pepper and mix well.


6. With dampened hands, shape the mixture into eight patties, approximately 7cm/3 inches in diameter and 2.5cm/1 inch thick.


7. Heat the oil in a frying pan over a high heat and seal each patty, for 2 minutes on each side until lightly browned. Remove from the pan and place on a non-stick baking tray. Bake in the oven for 20 minutes. Serve immediately.



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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