Crispy crab cakes

These moreish crab cakes are an easy starter that can be prepped ahead, or enjoy them as a light main meal with a fresh salad

Serves: 8 as a starter

Ingredients:

60ml (4 tbsp) mayonnaise

1 small onion, minced

2 large eggs, lightly beaten

2.5ml (tsp) Worcestershire sauce

2.5ml ( tsp) mustard powder

Pinch of salt

Pinch of cayenne pepper

500g fresh crab meat, shredded (or use 3 x 170g cans of crab meat, well drained)

250ml (1 cup) fresh cream cracker crumbs

30ml (2 tbsp) unsalted butter

60ml (4 tbsp) vegetable oil

Lemon wedges, to serve

Method:

1) In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, mustard powder, salt and cayenne pepper.

2) Fold in the crab meat and 60ml (4 tbsp) of the cracker crumbs. Mix well and shape into 16 cakes about 2.5cm thick.

3) Roll gently in the remaining cracker crumbs to coat well, then place on a baking sheet lined with greaseproof paper. (You can, if you wish, prepare the cakes to this stage and then refrigerate them overnight to fry the next day.)

4) In a large frying pan heat half the butter with half the oil. Cook half the crab cakes over moderate heat until golden and crisp, about 2-3 minutes per side. Remove and drain on paper towel.

5) Repeat for the remaining butter, oil and crab cakes. Serve with lemon wedges.