Crab cakes

Instructions

1. Check the crab meat by running it through your fingers to remove any shell fragments, then drain it well.
2. In a bowl, beat the egg with the mayonnaise, mustard, lemon juice, parsley, salt, pepper and the spice seasoning.
3. Add the chopped onion and the breadcrumbs, then gently fold in the crab meat with a spatula so you don't break it up.
4. Shape 4 to 8 firm patties and chill them for 20 minutes so they hold together.
5. Melt the butter with the oil in a frying pan over medium heat. Fry the cakes for 4 to 5 minutes on each side until a nice amber colour.
6. Make the remoulade by mixing the mayonnaise, capers and lemon.
7. Serve the hot cakes with the remoulade sauce and the green salad.