Pea & celeriac crabcakes
1
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Potatoes, Raw
300 g, peeled and chopped
Celeriac, raw
300 g, peeled and chopped
Spring Onions
3 medium, finely sliced
Parsley, fresh
2 tablespoon(s), roughly chopped
Lemon
½ zest(s) of 1
Peas, fresh or frozen
200 g, defrosted
Crab, raw
150 g, white crab meat
Plain White Flour
1 tablespoon(s), level
Calorie controlled cooking spray
4 spray(s)
Instructions
1
Cook the potatoes and celeriac in a pan of boiling water for 15 minutes until tender. Drain and mash. Combine the mash with the spring onions, parsley, lemon zest, peas and white crabmeat, then season well. Shape the mixture into 12 patties then chill for 30 minutes.
2
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the flour on a plate and coat the patties in flour.
3
Mist a large ovenproof frying pan with cooking spray and cook the crabcakes for 4 minutes on each side until golden.
4
Mist the crabcakes with cooking spray then transfer the pan to the oven and bake for 20 minutes.
5
Serve 3 crabcakes per person, with a green salad dressed with lemon juice, and a few lemon wedges.
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