Instructions: Mix the crab with all the ingredients except the crumbs and oil.

Add enough crumbs to bind nicely.

Divide into four and pat each quarter into a flat round cake about 2cm thick.

Chill covered until needed.

Either fry in a little oil until browned on both sides or brush the grill rack and crabcakes lightly with oil and grill them until well browned on both sides.

notes:
These are only worth making if you can get fresh crab meat. Serve the crabcakes either with more mayonnaise lemon wedges and plenty of green salad or with a raw tomato salsa finely diced skinned deseeded tomato flavoured with chopped basil or coriander finely diced shallot a little red chilli some olive oil a pinch of sugar a squeeze or two of lime or lemon juice salt and pepper.

Serves 4 as a first course or light lunch

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