Name: Simple crab cakes with fennel remoulade
Total time: 50 min
Yield: Serves 4
Ingredients: 400g cooked white crabmeat; 3 tbsp mayonnaise; 2 spring onion, finely chopped; chopped to make 3 tbsp flat-leaf parsley; 2 eggs, beaten; fresh breadcrumbs; butter; 1 bulb fennel, finely shredded; 2 small shallots, finely sliced; chopped to make 2 tbsp coriander; 4 tbsp mayonnaise; 2 tbsp Dijon mustard; 1 tsp capers, rinsed; chopped to make 1 tbsp gherkins or cornichons; 1 lemon, juiced

400g cooked white crabmeat
3 tbsp mayonnaise
2 spring onion
finely chopped
chopped to make 3 tbsp flat-leaf parsley
2 eggs
beaten
fresh breadcrumbs
butter

fennel remoulade

1 bulb fennel
finely shredded
2 small shallots
finely sliced
chopped to make 2 tbsp coriander
4 tbsp mayonnaise
2 tbsp Dijon mustard
1 tsp capers
rinsed
chopped to make 1 tbsp gherkins or cornichons
1 lemon
juiced

Method

step 1
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.
step 2
Heat a knob of butter in a non-stick frying pan. Fry the crab cakes in batches until golden brown. Serve with the remoulade.