Crab Cakes

   250gms/9ozs crab meat (preferably fresh, canned ok)

   2 medium potatoes (250gms)

   2 slices bread, torn into small pieces

   2 large eggs, lightly beaten with fork

   2 sprigs fresh parsley, chopped

   1 small onion, diced finely

   1 tbsp butter or margarine

   1 tbsp mayonnaise

   1 tbsp Thousand Island dressing

   1 dsp tartare sauce (optional)


   1/2 tsp ground pepper

   1/2 tsp chilli powder (optional)

   Salt to taste

   1 cup dry breadcrumbs


   Cooking oil for frying

Melt butter in a small saucepan and fry diced onions until softened, allow to
cool.

In medium mixing bowl, add beaten eggs, fried onions, mayonnaise, Thousand
Island dressing, tartare sauce, ground pepper, chilli powder, chopped parsley
and salt to taste.

Mix well, add fresh bread pieces and mashed potatoes and mix until combined.

Add crab meat and fold gently until well combined.

Place dry breadcrumbs into a shallow bowl.

Divide crab mixture into 6 portions and shape each portion into a 2cm (3/4″)
thick round patty.

Coat each patty generously with the dry breadcrumbs and place on a tray or
plate.

Refrigerate for a few hours, preferably overnight.

Heat enough oil for shallow frying in a medium non-stick frypan (over medium
heat).

Fry crab cakes until golden brown on one side, gently turn over and cook the
other side.

Drain on paper towels and serve hot either as entree or main meal (with
coleslaw, chips (fries) or vegetables of choice).