CRISPY CRAB CAKES

Preparation 10 minutes Cooking 30 minutes Serves 4 These crab cakes can be prepared the day before, chilled, then cooked when you’re ready to serve.

250g white crab meat 4 spring onions, thinly sliced 7.5cm fresh root ginger, peeled and grated 4 tbsp fresh chives, finely chopped 1 red chilli, deseeded and finely chopped 2 large eggs 200g fresh white breadcrumbs 3 tbsp vegetable oil 4 tbsp good-quality mayonnaise finely grated zest and juice of ½ lime, plus lime wedges to serve

1 In a large bowl, mix together the crab, spring onions, ginger, chives, chilli, eggs and breadcrumbs. Season and form into 16 round patties.

2 Heat the oil in a large non-stick frying pan. Fry the crab cakes for 6 minutes, turning once, until golden and crisp – cook in batches if necessary.

3 Meanwhile, mix together the mayonnaise, lime zest and juice. Season well and serve with the crab cakes, lime wedges and a crisp green salad.