Watercress salad with crab cakes
Serves 4
Level of difficulty: Medium
Preparation time: 15-30 min
Main ingredient: Fish
Occasion: Starter
110g of fresh breadcrumbs seasoned
1 large egg
500ml of crème fraiche
1 tsp of Worcestershire sauce
1 tsp mustard powder
450g crabmeat
Sea salt
Freshly ground black pepper
In a bowl mix together the breadcrumbs, egg, crème fraiche, Worcestershire sauce and the mustard powder. Add the crab meat, mix thoroughly and season to taste. Chill for 10 minutes to bind. Remove the mixture from the fridge and shape into eight small cakes. Shallow fry the cakes over a gentle heat until brown on both sides. Place on the watercress, and serve immediately with a chilled glass of Chablis.
