70 g, (1 cup) fresh
½ tsp, white
fresh flat-leaf parsley
⅓ cup(s), finely chopped
2 medium, lightly beaten
1 medium, cut into wedges to serve
- Combine the breadcrumbs, mustard, Worcestershire sauce, pepper, paprika, parsley, crab and eggs in a large bowl. Using hands, shape ⅓ cup of the mixture into a 2cm-thick, 8cm diameter patty. Repeat with remaining mixture to make 8 patties.
- Heat the oil in a large frying pan over medium heat. Cook the crab cakes for 3-4 minutes each side or until browned and cooked through. Serve the crab cakes with the lemon wedges and cracked pepper.