Felicity’s sustainable fish cookery – September.

I gave you a recipe for a lobster dish in August, so here is a recipe for crab cakes made in a muffin tin.

Baked Crab Cakes made with goat’s cheese and bacon – makes 6 cakes.


250g crabmeat (can be white crabmeat from spider crab legs).

Fresh goats’ cheese.

1 egg.

12 slices of bacon.


Preheat the oven to 160 C (320 F)

Peel and wash the potatoes, then cut them into thin rounds. Mix them in a bowl with the olive oil and season with salt and pepper.

In another bowl, crumble the goat’s cheese with a fork. Add the egg and beat with a whisk. Fold in the crab meat, season with salt and pepper.

Oil 6 tartlets mould/muffin tin sections with high sides, then line the bottoms with greased- proof paper. Place 2 slices of bacon criss-crossed on the bottom of each mould, overlapping the top edges. Add a layer of potatoes slices. Spread on some crab mix and then another layer of potatoes. Keep layering in this way until all the ingredients are added to the 6 moulds and all the ingredients are used. Finish with a potato slice and then fold the bacon slices over them, and pat it all down gently to seal.

Bake the crab cakes for 30 minutes

Remove the cakes from the oven and increase the temp to 180C. Carefully transfer the crab cakes from the moulds to a baking tray lined with 6 squares of wax paper and put the crab cakes back to crisp the bacon for 15 mins.

Serve hot with a good green salad made with crunchy fresh spinach.


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