These crab cakes are great for brunch and if you make them in advance they will keep very well in the freezer. Use the best white crabmeat possible and where possible save the shells for a stock.
450g freshly picked chunky white crabmeat
100g fresh white breadcrumbs
1tbsp Dijon mustard
1tbsp Worcestershire sauce
A few drops of Tabasco
Salt and freshly ground white pepper, to taste
Vegetable or corn oil for frying
Olive oil for frying
For the salsa
1 large shallot, peeled and finely chopped
1 medium red or green chilli, finely chopped
1tbsp white wine or cider vinegar
3 medium tomatoes, finely chopped
1tbsp coriander, chopped
1-2tbsp extra virgin olive oil
First make the salsa: put the shallots and chilli in a small saucepan with the vinegar and heat gently until the vinegar has evaporated; then transfer to a bowl. Mix in the tomatoes, coriander and enough olive oil to bind; season to taste.
Spread the crab meat out on a flat tray and check for any bits of shell, then scatter over the breadcrumbs. Mix the mayonnaise, egg, mustard, Worcestershire sauce and Tabasco together, season, then very carefully mix with the crab, taking care not to break the pieces of crab down too much.
Leave the mix for 3-4 minutes, then carefully form into eight round cakes. Refrigerate for 1 hour.
Heat about 2-3cm of vegetable oil and olive oil mixed in a deep-sided frying pan and carefully fry the cakes for about 2-3 minutes on each side until golden.
Serve with the tomato salsa on the plate or separate.