Welsh Crab Cakes

Step 1: Peel potatoes & cut into evenly sized chunks. Put into a lrg pan & cover w/cold water. Add a generous pinch of salt & bring to a boil. Then turn down the heat slightly & simmer until tender, but not mushy. Drain & put back into the hot pan for a minute to dry off, then roughly crush them w/a fork, so they're a mixture of mash and sml lumps.

Step 2: Meanwhile, open the canned crab meat, drain very well & flake any large pieces. You may even want to pat the crab meat dry w/paper towel before adding it to the potatoes.

Step 3: Stir in the chives, capers & anchovies. Season lightly & mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy. Use your hands to form into 4 lrg cakes or 6 smaller ones.

Step 4: Put the remaining egg in a shallow bowl & tip the flour & breadcrumbs onto separate saucers. Dip ea crab cake into the flour, the egg & finally the breadcrumbs until thoroughly coated. This may require a 2nd egg. Put into the fridge for at least half an hour to firm up.

Step 5: Heat a frying pan w/the butter & oil until the butter begins to foam. Add the crab cakes in batches as necessary, cook for 5 min on a med-high heat until golden & well-crusted, then turn them over carefully & repeat on the other side. Serve immediately w/lemon wedges.

Step 6: NOTE RE SERVINGS: I listed 6 servings for this recipe because my intent is to use it as a starter course or appetizer, but the recipe also creates 4 main-dish servings if that's your choice.

Step 7: CRAB MEAT INFO: LUMP WHITE CRAB MEAT is packed using the lumps from the knuckle area of the crab. As the highest of the 3 grades of crab, the taste & appearance sets this crab in a class by itself. The flavor is delicate & sweet w/a texture that is perfect for your favorite fancy recipes. --- FANCY WHITE CRAB MEAT is the std grade of crab. The can contains all white body meat, is considered an excellent alternative to the more expensive lump product & works well in salads, soufflés & crab cakes. --- FANCY PINK CRAB MEAT is the value grade of crab & contains all pink body meat. Because this product is more abundantly available, it offers the perfect balance between quality & price & works well for casseroles & dips.