Crab Cakes Recipe

Boil the potatoes until they are tender. Drain and mash well with a little of the milk. Put the crab meat in a bowl. Add the mashed potatoes, the grated lemon rind, Dijon mustard and the parsley. Mix well together and season to taste. Add a little more milk if the mixture is too dry. Divide the mixture into seven cakes and press them into shape.

Dip the cakes first into the beaten egg and then carefully roll them in the breadcrumbs. Try to arrange little bits of crab meat so that they jut out from the cakes, they should cook to a yummy crispness. Gently fry the crab cakes in a butter/sunflower oil mix and serve with watercress and a hot tomato relish.