Crunchy Crab Cakes with Pickled Veg

We’ve used a mixture of fresh brown and white crab meat for a stronger flavour, but you can use all white, if you prefer.

Hands-on time 30min, plus sitting. Cooking time about 10min. Serves 4

FOR THE PICKLED VEG  4 baby courgettes

 4 baby carrots, about 100g, trimmed and thinly sliced ✶ 100g radishes, we used watermelon radishes, trimmed, quartered and finely sliced

 2tbsp white wine vinegar  ½tbsp caster sugar FOR THE DIP

 75g mayonnaise

 75g light crème fraîche  ½tsp sweet smoked paprika  1tsp Dijon mustard  Finely grated zest ½ lemon  2tsp non-pareille capers, drained and roughly chopped FOR THE CRAB CAKES ✶100g fresh crab meat, mix of white and brown  150g ricotta

✶2-3tsp chopped chives or tarragon, to taste

 1 medium egg

 90g panko breadcrumbs  2tbsp vegetable oil

1 To make the pickled vegetables, finely slice the courgettes lengthways (or peel into ribbons using a Y-shaped vegetable peeler). Add to a bowl with the carrots and radishes, and mix through the vinegar, sugar and some seasoning. Set aside to lightly pickle.

2 Make the dip. In a small serving bowl, whisk mayonnaise and crème fraîche until smooth. Add remaining ingredients with some seasoning. Chill until needed.

3 For the crab cakes, in a medium bowl mix the crab, ricotta, chives/tarragon, egg, 50g of the breadcrumbs and plenty of seasoning. Allow to sit for 2min for the breadcrumbs to absorb moisture. Meanwhile, sprinkle the remaining 40g breadcrumbs into a shallow bowl.

4 With damp hands, shape the crab mixture into 12 patties. Press lightly into the breadcrumbs to coat.

5 Heat oil in a large non-stick frying pan over medium heat. Add crab cakes; fry for 5-8min, turning once, or until golden and piping hot. Meanwhile, drain pickled vegetables and empty into a serving bowl. Serve with crab cakes and dip.

PER SERVING 406cals, 14g protein, 30g fat (7g saturates), 20g carbs (7g total sugars), 2g fibre