Photo of Pea & celeriac crabcakes by WW

Pea & celeriac crabcakes

4
2
1
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Potato(es), Raw

300 g, peeled and chopped

Celeriac, raw

300 g, peeled and chopped

Spring Onions

3 medium, finely sliced

Parsley, fresh

2 tablespoons, roughly chopped

Lemon(s)

½ zest(s) of 1

Peas, fresh or frozen

200 g, defrosted

Wild Bay White Crab Meat

150 g

Plain White Flour

1 tablespoons, 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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