Beesands Crab Cake
with Chilli Jam accompanied by Slapton New Potatoes and Riverford Farm Organic Spinach Cream Recipe
from
The Dartmouth Smokehouse Serves 4 to 6 people

Ingredients:
150g Brown Crabmeat
150g White Crabmeat
200g Fresh White Bread crumbs
60g butter
1 free range egg
250ml full cream milk

THE SOUTH HAMS RADIO COOKBOOK

 

 

Method

Mix the crabmeat together, add salt and ground black pepper.
Beat the egg, add to the milk and stir in, add the breadcrumbs, then add to the crabmeat.

Heat a non-stick frying pan and melt the butter until soft.
Pour the crab mixture into the pan and cook gently for 8 minutes.
Place the pan under a pre-heated grill until golden brown.

Allow to rest for 5 minutes.
Cut carefully into 4 or 6 portions.

Serve with Chilli Jam, new potatoes and
pureed spinach, flavoured with cream and nutmeg.