Invergarry Crab Cakes

Serves 4

Ingredients

450g crab meat (brown & white)
75g white bread crumbs
2 heaped Tbs good mayonnaise
2 rounded tsps made-up English mustard
1 Tbs Worcestershire sauce
olive oil and butter for frying

Method

Mix together the crab meat, breadcrumbs, mayonnaise, mustard and Worcestershire sauce until they are well combined. Shape the mixture into six rounded cakes about 2cm thick, with floured hands. Refrigerate for 2-3 hours.

Heat 4 tablespoons oil and 50g butter in a large frying pan and fry the crab cakes for 3-5 minutes on each side until they are golden brown.

Serve with a hearty salsa of sweetcorn, red onion, red pepper, tomatoes (even quantities) with some coriander, lime juice and Tabasco.