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crab cakes with yogurt tartar







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method ingredients

Crab Cakes

  1. 280g crabmeat
  2. 150g panko breadcrumbs
  3. 100g cooked crushed potatoes        
  4. 2 tbsp Glenisk Organic Greek Style Natural Yogurt
  5. 1 tbsp dried tarragon
  6. 1 tbsp chives (chopped)
  7. 4 spring onions (chopped finely)
  8. Zest of 1 lemon
  9. Olive oil for frying
  10. Salt and pepper to taste

Yogurt Tartar Sauce

  1. 100g Glenisk Organic Greek Style Natural Yogurt
  2. 1 tsp chopped capers
  3. 1tbsp chopped gherkins
  4. 1 tbsp chopped fresh parsley
  5. Juice ½ lemon
  6. ¼ tsp paprika
  • Check the crab meat thoroughly for any pieces of shell before adding it to a large mixing bowl along with the breadcrumbs, yogurt, tarragon, chives, spring onion, lemon zest, potato and combine well. Season with salt and pepper to taste.
  • Form six equal round shapes of the mixture with your hands and place on a lined tray. Allow to chill for an hour or two in the fridge.
  • Heat a pan and add some oil. Then add the crab cakes in batches to cook over a medium heat until golden brown on both sides. Place them in a warming oven until all the cakes have been cooked.
  • For the Yogurt Tartare Sauce, combine the yogurt, capers, gherkins, parsley and lemon juice. Sprinkle with the paprika and serve with the crab cakes.
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