Looking around for recipes, I came across one for crabcakes, but felt in the mood for pasta – so I went for a combination of the two.
I’d rather imagined marble-sized balls of crabcake in a garlicky olive oil sauce. It didn’t quite work out like that, but was nice enough.
I served this with spinach, rocket and watercress salad, with diced tomatoes since I’d chopped too much.
- 100g fresh white crab meat
- 2 large handfuls brown breadcrumbs
- 2 eggs
- 1 bunch coriander (roughly chopped)
- 1 red onion (chopped)
- 2 cloves garlic
- Olive oil
- 1 large handful mixed spinach, watercress and rocket
- 300g dry weight pasta (boiled)
- 1 medium tomato (diced)
- Beat eggs and mix in crab meat. Add chopped coriander (that's cilantro for our American friends. Add breadcrumbs and mix well. You don't want the mix to be too wet.
- Heat a little oil in a heavy frying pan over a medium heat. Make cakes with the mix in heaped teaspoon sizes. Mine didn't stay as balls, so I flipped then and fried each side until dark golden brown. Fry in batches and remove to a plate.
- Add a bit more oil, then fry onion and toss in the mixed leaves and garlic.
- Mix pasta, tomatoes, onions and leaves and most cakes, retaining a few to place on top when plated. Drizzle with any remaining oil.