CRABCAKES WITH CRAB KETCHUP

For the crab cakes: 50g fresh white or sourdough breadcrumbs ½ tsp mustard powder The grated zest of a lemon 2 tbsp curly parsley, finely chopped 1 tbsps tarragon, finely chopped 250g white crabmeat, picked over for shell 1 fresh free-range egg, beaten Maldon salt (optional) A pinch of Cayenne pepper A little plain flour Sunflower oil, for frying A knob of butter, for frying A splash of Worcestershire sauce 1 tsp English mustard 4 anchovy fillets 2 tsp tomato ketchup 1 free-range egg yolk 1 tbsp fresh white breadcrumbs 110ml vegetable oil 4 tbsp Yorkshire rapeseed oil salt and freshly ground black pepper

Dissolve over a very gentle heat, then transfer to a blender.

Add the crab meat, Worcestershire sauce, mustard, anchovy fillets, ketchup and egg yolk then whizz until completely smooth.

Add the breadcrumbs and whizz until the mixture is smooth once again.

Then, with the power on slow, add the oil mixture in a thin stream.

Scrape down the sides every so often. Season with salt and pepper if necessary, then pass through a fine sieve into a bowl or squeezy bottle. Chill until your crabcakes are ready. For the crabcakes, put the breadcrumbs, mustard powder, lemon and herbs together in a wide bowl and combine.

Add the crab meat and stir in gently.

Add the beaten egg, gradually, until you have a firm enough mixture to form into the crabcakes without them collapsing.

Divide the mixture into four, and shape into little neat ‘burgers’.

Put a little flour in a shallow bowl, season lightly with salt and Cayenne, and gently coat the crabcakes, patting away any excess.

Chill on a lined tray for at least 30 minutes, so they firm up nicely.

Set a frying pan over gentle heat, with a splash of oil and a knob of butter.

Cook the crab cakes over for about 4 minutes on each side, flipping them over with great care, until they are crisp and golden. Serve immediately with a dollop of ketchup, and a nice green salad.