LIGHT CRAB CAKES

It is a mystery why most of the British crab is exported to Spain. A whole crab (just plonk it in salty boiling water with a bay leaf for 15 minutes and then cover it with a clean cloth for 5 minutes) is a delicacy but it is difficult to find it in supermarkets or even fishmongers - unless you are lucky to be in Dorset or Norfolk of course. These cakes are a much poorer alternative, but the children like them, probably because they eat them with mayonnaise sauce.
You need:
- 200 gr white crab meat (they sell this in packs in supermarkets)
- 3 spring onions cut in small slices
- 1 tablespoon of mayonnaise sauce
- 1 egg
- if you prepare this for adults add also black pepper and chopped coriander

Put all the ingredients into a bowl and mix them. Put the mixture into the fridge for 30 minutes so that it gets to a nice consistency. Grease a pan with a tablespoon of oil (sunflower is best though we use olive oil) and heat it over medium heat. Once the oil is hot, drop spoonfuls of the mixture and fry them for a couple of minutes on each side until the cakes are golden. Serve immediately.