• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• Fresh breadcrumbs
• Butter
• Fennel Remoulade
• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

Method

Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together. Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onions , finely chopped
• 3 tbsp chopped flat-leaf parsley
• 2 eggs , beaten
• Fresh breadcrumbs
• Butter
• Fennel Remoulade
• 1 fennel bulb , finely shredded
• 2 small shallots , finely sliced
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers , rinsed
• 1 tbsp chopped gherkins or cornichons
• 1 lemon , juiced

Method

Mix together the crab, mayo, spring onion and flat-leaf parsley. Form into 12 small cakes then dip in egg and coat in breadcrumbs. Put in the fridge for 30 minutes to firm up. Mix all the remoulade ingredients together. Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.