Crab croquettes with poached egg and wilted spinach

These tasty crab cakes are a great way to use up leftover jacket potatoes. Make them without the spinach and egg for a delicious canapé.


For the crab croquettes
  • 2 large baking potatoes
  • 110g/4oz fresh white crabmeat, picked
  • 1 tbsp chopped fresh flatleaf parsley
  • 1 lemon, zest only
  • pinch cayenne pepper
  • 50g/2oz plain flour
  • 2 free-range eggs, beaten
  • 50g/2oz fresh breadcrumbs
  • vegetable oil, for deep frying
For the poached eggs
  • 4 free-range eggs
For the spinach
  • 25g/1oz butter
  • 400g/14oz baby leaf spinach
  • salt and freshly ground black pepper
  • pinch grated nutmeg

Preparation method

  1. For the crab croquettes, preheat the oven to 190C/375F/Gas 5.

  2. Prick the baking potatoes all over with a fork and bake in the oven for one hour, or until tender and completely cooked through.

  3. Scoop the flesh from the baked potato into a bowl and mash until smooth. Set aside until cool.

  4. When the mashed potato has cooled, stir in the crabmeat, parsley, lemon zest and cayenne pepper until well combined. Season, to taste, with salt and freshly ground black pepper and mix again.

  5. Meanwhile, for the spinach, heat the butter in a frying pan over a low to medium heat. When the butter has melted, add the spinach and fry for 1-2 minutes, stirring constantly, until wilted. Season, to taste, with salt and freshly ground black pepper, then stir in the nutmeg.

  6. To serve, spoon the wilted spinach into the centre of each of four serving plates. Place 2-3 croquettes on top of each portion, and top with a poached egg.

Top recipe tip

If you don’t have a deep fat fryer, half-fill a deep, heavy-based saucepan with the oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

Required techniques

James Martin recipes from Saturday Kitchen

30 mins to 1 hour preparation time

1 to 2 hours cooking time

Serves 4