Celebrate the best of British seafood with freshly made crab cakes from Dakota for Taste of Edinburgh
1. Peel the potatoes and cut into even-sized pieces. Place in a large pan and cover with water. Add salt and bring to the boil. Reduce the heat slightly and simmer for about 15 minutes until tender. Drain in a colander, then pass through a sieve.
2. Mix the sieved potato with the butter. Chop the tarragon leaves finely and stir into the potatoes. Add the crab meat, chives, mustard and enough mustard mayonnaise to bring everything together. Season to taste with salt and pepper.
3. Form into roughly 80g fishcakes. Coat the cakes in flour, then beaten egg and breadcrumbs; set aside.
4. Heat the oil in a non stick frying pan and cook the fishcakes for a few minutes on each side until golden brown and heated through. Serve with a dressed watercress salad and tartare sauce.
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Recipe © courtesy of Roy Brett at Dakota
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