How to make crab cakes

40g breadcrumbs

½ tsp mustard powder

½ tsp salt

¼ tsp white pepper

Pinch of nutmeg

Pinch of paprika

2 tbsp parsley, chopped

250g white crabmeat, in chunks

1 egg, beaten

Flour, to coat

Vegetable oil, to cook

Lemon wedges, to serve

READ ALSO

How to prepare vegetable fritters

How to prepare egg sauce yam pottage

How to prepare Ghanaian palm nut soup

Pulse Food

Put the breadcrumbs, mustard powder, seasoning, and parsley in a bowl and stir well to combine. Add the crab and stir gently to distribute, being careful not to break up the chunks.

Add the egg, a little at a time, until you have a firm mixture that you can form into cakes.

Divide into four, and shape into flat cakes. Put a little flour in a flat dish, season lightly and turn the fishcakes in it to coat. Chill for 30 minutes.

Coat the bottom of a frying pan with a shallow layer of oil and cook the crab cakes over a medium-high heat for about 4 minutes on each side, turning carefully, until crisp and golden. Serve immediately.