Serves 2
A slice of bread (ideally not too fresh, a day old or so)
Small bunch of parsley
Half teaspoon Worcestershire sauce
1 large egg, beaten
3 tablespoon crème fraiche
1/2teaspoon fresh lemon juice
225g/1/2 pound cooked white crab meat, flaked
Butter and oil for frying
A handful of watercress
Lemon or lime wedges
Heat a frying pan. Blast the bread to crumbs in a little food processor. Add the parsley and whiz again until the crumbs are flecked with green. Mix together the Worcestershire sauce and egg.
Add the crab meat and about 6tbsp of the crumbs, enough to make a soft mixture that just about holds its shape. (Tip the rest of the crumbs into a saucer) Season with salt and pepper and combine well but gently, so you don't break up the crab meat completely.
Divide the mixture into 4 portions; flatten gently into thick patties. Coat each patty lightly with crumbs. (if we had time, refrigerating for 30 minutes before sautéing will make them easier to handle. But of course, we don’t.)
Heat butter and a little oil, enough to generously cover the bottom, in the frying pan.
Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 1-2 minutes per side. Remove from pan and drain on paper towels.
Serve with the crème fraiche and watercress, plus extra lemon or lime wedges for squeezing.
