Crabcakes with Watercress Salad

Flavorful crab cakes made with tarragon and crème fraîche, shallow fried until golden and served with a fresh salad.

Easy Quick Seafood High Protein Crab

Estimated Nutrition

Calories

345.1

kcal / serving

1380.5 kcal total

Carbs

22.2g

per serving

88.6 g total

Fat

14.6g

per serving

58.4 g total

Protein

29.6g

per serving

118.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Worcestershire Sauce

Dairy

piece

Egg

large

Crème Fraîche

full fat

GrainsCereals

110

Breadcrumb

fresh and seasoned

NutsSeeds

tsp

Mustard Powder

handful

Tarragon

fresh

to taste

Sea Salt

to taste

Black Pepper

freshly ground

Seafood

450

Crabmeat

Vegetables

portion

Watercress And Endive Salad

to serve

Method

Shallow fry the cakes over gentle heat until both sides are brown.

Serve the cakes immediately with the watercress and endive salad.

Combine breadcrumbs, egg, crème fraîche, Worcestershire sauce, and mustard powder in a bowl.

Mix in the crabmeat and tarragon, then season with salt and pepper.

Chill the mixture in the refrigerator to allow it to bind.

Form the chilled mixture into eight small cakes.