Crab cakes

Ingredients

• 15 3/4 ozwhite crab meat, picked over for shell
• 1/4 cupmayonnaise
• 1egg, beaten
• 2 tspDijon mustard
• 2 ozdried breadcrumbs, fine
• 3scallions, finely sliced
• 1/2 ozfresh parsley, chopped
• 1/2 tspsmoked paprika
• 1 tsplemon zest
• 1 tspsea salt
• 1/2 tspblack pepper
• 1 1/2 ozunsalted butter, for shallow frying
• 2 tbspolive oil, for shallow frying
• 1lemon, cut into wedges, to serve

Method

1. 1

   Whisk the mayonnaise, beaten egg, Dijon, smoked paprika, lemon zest, salt and pepper together in a large bowl until smooth, then stir in the scallions and parsley.

2. 2

   Add the crab meat and the breadcrumbs and fold them through with a spatula in as few movements as you can manage. The mixture should look loose and lumpy rather than smooth.

3. 3

   Shape into eight cakes, pressing them together only just enough to hold, and chill them on a lined tray until firm.

4. 4

   Heat the butter and olive oil together in a skillet over a medium heat and cook the cakes until deep golden underneath, then turn them once with a spatula and color the other side.

5. 5

   Lift them straight onto warm plates and serve with lemon wedges.