Crab Cakes | Fast Ed
In the 1990’s crab cakes were ubiquitous, just about every chef had their own variation, from canapes to main courses and everything in between.
Ingredients
- 500g potato peeled and diced
- 1 Tbsp extra virgin olive oil
- 200g crab meat
- 1 Tbsp fish sauce
- ¼ cup aioli
- ½ bunch dill, finely chopped
- 1 ½ cups wholegrain breadcrumbs
- salt flakes and freshly-milled black pepper
- ¼ cup plain flour
- 2 eggs, beaten
- vegetable oil, for deep-frying
