Crab and Salmon Fishcakes

Ingredients:

• 250g Regal  Boned Salmon Fillet, poached and flaked
• 150g Regal White Crab Meat, fresh or defrosted
• 100g Regal Brown Crab Meat, fresh or defrosted
• 1 tbsp Mayonnaise
• Handful fresh Flat Leaf Parsley, chopped
• Handful fresh Dill, chopped
• 1 Red Chilli, finely chopped
• 1 tsp Dijon Mustard
• Sea Salt and freshly ground Black Pepper
• 1 tbsp Olive Oil

Method:

1. Combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season to taste with salt and pepper.
2. Shape the mixture into cakes using your hands, chill in the fridge until ready to cook.
3. When ready to serve, heat the oil in a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.
4. Serve with crisp salad, warm bread and tartare sauce.

Serves 2

Recipe adapted from: The Delicious Miss Dahl