1 medium-sized potato - cooked and mashed
12g butter
1 egg
30ml (2 tablespoons) parsley - finely chopped
5ml (1 teaspoon) French mustard
15ml (1 tablespoon) mayonnaise
5ml (1 teaspoon) Worcestershire sauce
170g tin of crab meat
75g fresh breadcrumbs (see HOT TIPS)
pepper and salt
flour for dusting your hands

whisk
2 mixing bowls
2 plates
fork
can opener
fish slice
chopping board
sharp knife
teaspoon
tablespoon
flour dredger
clingfilm
baking sheet
oven gloves

Heat the oven to 200oC/400oF/Gas 6. Mash the potato with 12g of butter and put it in one mixing bowl. Ensure the potato is cold before mixing it with other ingredients.
Drain the crab meat and turn it on to a plate. Remove any pieces of shell and drain off any liquid.
Whisk the egg in the other mixing bowl until it is foamy.
Mix the parsley, French mustard, Worcestershire sauce and mayonnaise with the potato. Add 2 tablespoons of egg and mix in with a fork to slacken the mixture.
Add the crab meat and breadcrumbs and remaining whisked egg. Stir the mixture
gently with a tablespoon.
Dust your hands with flour and shape the mixture into even-sized balls (makes about
10 - 12). Flatten each slightly.
Set the King crab cakes aside on a plate, cover with cling film and chill for at least an hour before cooking.
Spread the remaining butter on a baking tray and place in the oven for 5 minutes.