Crab Cakes

What to do when you have a random whole crab? Why, make crab cakes from scratch, of course! And so that is what I did one sleepy weekend.
The crab was boiled in salted water and allowed to cool completely. All the brown meat and white meat was then meticulously removed. I am very inexperienced in this matter so it took me around 45 minutes. I'd like to say it was worth it in terms of flavour but in hindsight I would probably buy fresh crabmeat from the fishmongers instead.

Cooking time: 10-15 minutes
Prep time: 20 minutes ( + 45 minutes for the crabmeat)

Serves 4

• 500g waxy potatoes
• 500g crabment (2 : 1 ratio of brown to white meat)
• 1 red chilli
• 1 spring onion
• 1 lemon
• olive oil
• salt and pepper
• 1 tsp paprika
• plain flour

Peel and dice the potatoes roughly. As they boil in some lightly salted water, mix the crabmeat with finely chopped chilli, spring onion and lemon zest. Drain the potatoes and allow the steam to evaporate and the potatoes to dry out a little. Incorporate with the rest of the mixture and season to taste with salt and pepper. Add 2 tbsp of olive oil to loosen and then mix together thoroughly with a masher.

Shape into a dozen patties. Set aside in the fridge to chill for a few hours or overnight to firm up. 

Heat 2 tsbp of olive oil in a frying pan. Scatter some plain flour onto the work surface and pat the crab cakes in a layer of flour before placing carefully into the pan. Take care not to overcrowd the pan though otherwise a crisp bottom will not form. Also, resist the temptation to continuously handle the cakes. The best results occur if there is no interaction until they are ready to be turned - around 5 minutes. Repeat on the other side; they may require another dash of olive oil into the pan at this stage. 

Serve piping hot.