Crab cakes

Makes about 40 small crab cakes You will need: •75g butter •3 cloves of garlic, crushed or

finely grated •4 tablespoons white wine •450g cooked crab meat •Salt and freshly ground black

pepper •200g white breadcrumbs •1 egg, whisked •1 tablespoon Dijon mustard •3 tablespoons chopped fresh parsley, fennel and chives — a mixture • 6 spring onions, chopped •1 tablespoon Worcestershire

sauce •Mayonaise or sweet chilli sauce,

to serve To cook the crab cakes, you will need: •2-3 tablespoons olive oil •15g butter 1 To make the crab cakes, put a pan over a medium heat, add the 75g of butter, and when it is melted, stir in the crushed or finely grated garlic, whichever you’re using. Cook it for two minutes, then add the white wine and the crab meat, and cook for three minutes, stirring occasionally. Season with salt and freshly ground black pepper. 2 In a mixing bowl, combine the white breadcrumbs with the whisked egg, the Dijon mustard, the chopped herbs, the chopped spring onions and the Worcestershire sauce. Add the crab meat, garlic and butter mixture, along with all the pan juices, and mix to combine. Season to taste with salt and freshly ground black pepper. Shape the mixture into mini patties. 3 To cook the crab cakes, add a tablespoon or two of olive oil and a little butter to a frying pan. Put the pan on a medium heat. When it’s hot, add a few crab cakes, and cook them for 2-4 minutes each side until they are golden. Remove the cooked crab cakes from the pan, drain them on kitchen paper and repeat with the rest of the crab cakes, adding more oil as necessary. 4 Serve with mayonnaise or sweet chilli sauce.