Crab Cakes - cooking recipe

Ingredients

1 1/2 lb potatoes, peeled, cut into chunks
2 tbsp butter
2 tbsp heavy cream
12.5 oz fresh crab meat
2 tbsp lemon juice
3 tbsp fresh chopped chives
3 tbsp all-purpose flour, seasoned
1 None egg, beaten
1 cup dry white breadcrumbs
None None oil, for frying
None None crispy potato wedges, salad and garlic mayonnaise, to serve

Preparation

Cook potatoes in lightly salted boiling water for 15-20 mins, until tender. Drain then mash with butter and cream until smooth. Let cool. Add crab meat, lemon juice and chives. Season. Shape into 8 - 1 inch thick patties. Cover with plastic wrap and chill for 30 mins.
Dredge crab cakes in flour, shaking off excess. Dip in beaten egg then coat in breadcrumbs. Heat 1 inch oil in a deep frying pan. Working in batches, fry crab cakes for 6-7 mins, until golden and crisp on both sides. Drain on paper towels.
Serve hot with crispy potato wedges, salad and garlic mayonnaise.