Description
Golden pea and crab fishcakes with a crisp breadcrumb coating and a tender center filled with delicate crab meat and sweet green peas.
Ingredients
Scale
- 1 cup cooked crab meat, well drained
- 1 cup green peas, cooked and lightly mashed
- 1 cup mashed potato
- 1 large egg
- 1 cup breadcrumbs, divided
- 2 spring onions, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine crab meat, lightly mashed peas, mashed potato, egg, half of the breadcrumbs, spring onions, salt, and black pepper. Mix gently until just combined.
- Shape the mixture into evenly sized patties.
- Coat each patty in the remaining breadcrumbs, pressing lightly to help them adhere.
- Heat olive oil in a large skillet over medium heat.
- Cook the fishcakes for 3 to 4 minutes per side until golden brown and heated through.
- Transfer to paper towels briefly to absorb excess oil.
- Serve warm and enjoy.
Notes
- Chill the shaped fishcakes for 15 minutes before frying to help them hold their shape.
- Drain crab meat thoroughly to avoid excess moisture.
- Do not overcrowd the pan while frying.
- Cooked fishcakes can be refrigerated for up to three days.
Nutrition
- Serving Size: 2 fishcakes
- Calories: 310
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 85mg
Keywords: pea and crab fishcakes, crab fishcake recipe, easy seafood patties, crispy crab cakes