Crabcakes With Courgette (Zucchini) Salad

 Crab Cakes With Grated 
Courgette (Zucchini) Salad

Serves: 2

Ingredients:

1/2 cup Seafood Crab Meat

1 cup mashed potato

¼ tsp cayenne pepper

6 tbsp dried breadcrumbs

2 salad onions, sliced 

1 red chilli, finely chopped 

1 large courgette (Zucchini), trimmed (about 10 oz.)

1 lemon, juice of ½, other ½ cut into wedges 

1 tablespoon flat leaf parsley, leaves roughly chopped

1 tbsp essential olive oil

Directions:

In a bowl, mix together the crab, potato, cayenne pepper, 4 tbsp dried breadcrumbs and ½ of both the salad onions and red chilli; season. With wet hands, form the mixture into 4 x 2cm-thick patties. Put the remaining 2 tbsp breadcrumbs on a plate and roll the patties in them until coated. Chill in the freezer for 5 minutes.

Meanwhile, grate the courgette and put it in a bowl with the lemon juice. Stir in the remaining salad onions and chilli along with the parsley; season and set aside. Heat the oil in a frying pan over a medium-high heat, then cook the crab cakes for 3-4 minutes on each side until crisp on the outside and piping hot in the middle. 

Serve with the courgette salad and lemon wedges.