The Old Forge

Cromer crab cakes



5 handfuls of fresh white breadcrumbs.  400g crabmeat.  Half a teaspoon of cayenne pepper.  3 tablespoons of grain mustard.  A tablespoon of Worcestershire sauce.  3 spring onions, chopped.  4 heaped tablespoons mayonnaise.  5 tablespoons chopped parsley.  Juice of half a lemon. Oil.

Mix together all the ingredients except the oil and season with salt and pepper.  Leave in the fridge for at least twenty minutes.  With heavily floured hands, gently (and I mean gently) shape the mixture into nine round patties.  The less you handle them the easier the job will be.  As you shape each one, put it on a floured plate.  Heat a little groundnut oil in a frying pan – just enough to cover the bottom.  When it is hot, put the patties in (you will probably need to do this in two lots, adding new oil to the second batch).  Fry for two minutes on the first side, then turn and cook for three minutes longer.  Drain on kitchen paper and eat with halves of lemon for squeezing and a watercress or frisee salad.