Golden crab cakes with crispy potato wedges and a bright salad

≈ $5.05/servingat the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• crab300 g
• russet potato2 ea
• egg1 ea
• mayonnaise5 tbsp
• mustard2 tsp
• green onion2 stalks
• all purpose flour¼ cup
• lemon1 ea
• spring mix3 handfuls

Method

1Wedges first

• •Heat the oven to 425F.
• •Cut the potatoes into wedges.
• •Toss the wedges with 2 tbsp oil and a pinch of salt.
• •Bake 35 minutes, flipping once, until deep golden and crisp.

2The cakes

• •Meanwhile, thinly slice the green onions.
• •Gently fold the crab with the egg, 2 tbsp of the mayonnaise, the mustard, green onion, flour and a pinch of salt, keeping big lumps of crab intact.
• •Shape the mixture into 4 cakes.
• •Chill the cakes 15 minutes so they set.

3Fry

• •Heat 2 tbsp oil in a skillet over medium heat.
• •Fry the cakes 3 to 4 minutes per side, turning once with a thin spatula, until deep golden.

4Lemon mayo & salad

• •Stir the remaining mayonnaise with the juice of half the lemon.
• •Toss the greens with a squeeze of lemon and a drop of oil.

5Plate

• •Set two cakes each over the greens.
• •Add the wedges and lemon mayo alongside.
• •Garnish with lemon wedges around the plates.