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Crab cakes with dill mayonnaise
- 250g potatoes , diced
- 300g white crabmeat
- 1 tbsp capers , drained and finely chopped
- 2 spring onions , finely chopped
- zest and juice 1 lemon , plus extra wedges to serve
- small bunch dill , finely chopped
- 4 tbsp good-quality mayonnaise
- 2 tbsp plain flour
- 1 egg , lightly beaten
- 85g dried breadcrumbs
- sunflower oil , for shallow frying
Directions:View on BBC Good Food
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