crab, basil & potato cakes
50g, 3 tbsp Dress Italian Basil Pesto
500g , 1lb 2oz, 3 cups potatoes, boiled and mashed
340g, 12oz, 1 cup flaked cooked or tinned crab or 2 large dressed crabs, brown and white meat
1 small red chili, finely chopped
3 large eggs
salt and black pepper
zest of 1 lemon, finely grated
200g fresh breadcrumbs
1 tbsp extra virgin olive oil
100g plain flour
Preheat the oven to 220c, 450f, Gas mark 7. Mix the potatoes with the crab, 1 egg, the chilli, Dress Italian Basil Pesto and the zest of one lemon. Mould the mixture into 8 patties. Beat the remaining 2 eggs, dust each patty with flour and dip first into the egg mixture and then the breadcrumbs, ensuring it is fully coated. Meanwhile, mix together all the ingredients for the dipping sauce and set aside. Place the crab cakes on a baking tray, drizzle with extra virgin olive oil and bake for 10 minutes. Remove from the oven, pat dry with kitchen paper and serve with the dipping sauce. for the dipping sauce: 2 tbsp mayonnaise 1 tbsp Dress Italian Coriander and Chilli Pesto 1 tbsp creme fraiche
