If you have had a weekend of heavy eating, this recipe by blogger and chef Helen Westwood is a nice light one to try. Don't be put off by the crab meat in these, as if you can't find fresh meat you could always use tinned!
1 cup of mashed potato
1 cup of fresh or canned crab meat
1 teaspoon of Shony,
1 garlic clove
2 tablespoons of bread crumbs
1 level teaspoon of Thai Green Curry paste
Mix all the ingredients together in a bowl.
Shape into 4 crab cakes using your hands.
Fry in olive oil until hot and cooked, turning once to brown both sides.
Serve with a green salad, orange slices and tomatoes.
These crab cakes work well with Shony, kombu and dulse so if you do not have shony try using the other kinds. You'll find all the seaweed you need in our online shop.
If you would like to contribute a recipe you've discovered using Mara seaweed then please email , facebook or tweet .