Crab Cakes With Crème Fraiche Tartare Sauce

• 1 kg potatoes (Maris Piper or King Edwards)
• 500g cooked crabmeat (brown & white meat mixed)
• 1 dessertspoon chopped chive
• Salt & pepper
• Oil for pan-frying
• For the crème fraiche tartare
• 400g crème fraiche
• 4-6 gherkins
• 100g capers in brine
• Juice of ½ a lime
• Assortment of salad leaves
• Salt & pepper

Cooking Information

1. Boil the potatoes in salted water, drain & mash; add the crab, chives and seasoning, taste and chill.
2. For the tartare, very finely chop the gherkins & capers, add them to the crème fraiche with the lime juice & seasoning, taste & set aside in the fridge.
3. Take the chilled cake mix & divide into 12 equal amounts. One at a time roll each into a ball & flatten slightly so they resemble a wheel. Heat the oil in a pan & on a low heat cook the cakes for about 4mins on each side or until golden.
4. To serve lightly dress some leaves & place onto plates. Sit two cakes onto the leaves & either drizzle the crème fraiche tartare over them or serve in a little dish at the side of the plate. Finish with a wedge of lime.

Tip You will find that you will be left with quite a bit of tartare left, just pop it into the fridge {as it will keep for 3-4 days} & use it as a lighter option to normal tartare sauce with great British fish & chips.