225 gr. Crab, picked apart
1 Red bell, minced
1 Eggs, beaten
3 tablespoon Parsley, chopped
4 Potatoes, par-boiled
Flour for coating
Salt and pepper to taste
Put the potatoes in a saucepan of boiling salted water and parboil them for 15 minutes. Meanwhile, combine the crab, egg, red pepper, parsley, salt and pepper. Drain potatoes and leave them to cool in the refrigerator. When they are cool enough, peel them. Shred the potatoes on the coarse side of a grater. Add the crab mixture to the potatoes. Mix gently together with your fingers. Divide mixture into 8 equal portions. Shape each into a compact cake, pressing firmly together. Coat the crab cakes lightly with flour, shaking off excess. Heat broiler; broil 10 minutes, turning once, or until crispy and browned. Or pan fry for 5 minutes until crisp and golden brown. Drain on paper towel, serve with spicy mayonnaise, sour cream, ranch salad dressing. Can be served on a bed of rice.