Recipe Method

• Remove the crusts from 2 slices of bread (or 1 large one), chop the bread into chunks, add to a bowl and pour over about 50ml milk. Leave for a few minutes and then gently squeeze the bread to remove the excess milk.
• Finely slice 2 spring onions, and a small bunch of parsley.
• Add the spring onions, parsley and soaked bread to a bowl with the crab meat, 1/2 tsp cayenne, a splash of vinegar, salt and pepper. Mix well. Portion into 4 balls then set aside in the fridge.
• After 10 minutes, gently shape the crab mixture into cakes and firm them up in the freezer for 15-20 minutes.
• Finely slice 1 spring onion, a small bunch of parsley, a few chives and a few radishes.
• Add the spring onion, parsley and radishes to a bowl with a good handful of rocket.
• Prepare a dressing of 2 tbsp rapeseed oil, 1 tbsp vinegar, salt, pepper and chilli flakes. Don’t add to the salad yet.
• Set up 3 bowls. The first with 2 tbsp flour, the second with 1 beaten egg, and the third with 4 tbsp breadcrumbs, 1 tbsp flour, 1 tsp cayenne and a good pinch of salt.
• When the crabcakes are firm enough to handle, add them to the flour, then the egg, then the breadcrumbs and set aside.
• Shallow fry the crabcakes over a high heat for 4-5 minutes until golden. Rest on kitchen paper and season with salt and the chopped chives.
• Dress the salad and plate up.
• Enjoy!