We love this recipe as it is not mayonnaise-based as so many crab cake recipes are. This lets the crab flavour shine!

For fresh bread crumbs blitz up soft white, crustless bread in a blender or food processor.  Alternatively you can use Panko breadcrumbs.   

They are super delicate, tender and delicious.  Serve with lemon wedges, or with our homemade tartar sauce!  

Serves 2 as a main course, 4 as an appetizer 

1 lb crab meat (we like this brand) 
¾ cup 35% cream
½ red pepper, finely diced
3 green onions, finely diced
1 cup fresh bread crumbs, divided 
1 tbsp. whole grain mustard
¼ cup parmesan cheese, grated
pinch of cayenne pepper
½ tsp. paprika

kosher salt and freshly ground black pepper, as needed
clarified butter, as needed
1 egg, slightly beaten

1. Bring cream to a boil in a small pot.  Reduce by ½ and then chill well.  
2. Lightly sauté the pepper and green onion in a little clarified butter until soft but not brown
3. Combine the crab meat, chilled reduced cream, peppers and onion, half of the breadcrumbs, mustard, parmesan cheese, cayenne, paprika, egg and kosher salt and pepper.  Mix well, but try to keep larger pieces of crab intact. 
4. Divide into equal size portions and press into cakes.
5. Press cakes into remaining ½ cup of breadcrumbs
6. Fry in clarified butter until golden on both sides.
7. Serve with lemon wedges & tartar sauce!  

Togarashi Spiced Crab Pasta Salad 
Serves 6 as a side

450g. box shell pasta
1 cup mayonnaise
⅓ cup rice wine vinegar
1 tbsp. sesame oil
2 tsp. togarashi
Juice and zest 1 lime
1 tbsp. soy sauce
½ tsp kosher salt
¼ cup pickled ginger, finely chopped
2-3 green onions, finely chopped
½ cucumber, seeded and diced
1 rib celery, finely diced
400g imitation crab meat, in large pieces
3 tbsp black sesame seeds

1.  Fill a large pot with water and bring to the boil. Add enough salt so that the water tastes salty. Add pasta and boil until just under al dente. Drain and place on a baking sheet to cool.

2. With a bowl and whisk or in a jar with a lid, mix together mayonnaise, rice wine vinegar, sesame oil, togarashi spice, lime juice & zest, soy sauce, salt and pickled ginger.Whisk or shake until well combined.

3. In a large bowl add chopped green onions, cucumber, celery & crab meat.

4. Toss gently with pasta and fold in dressing. Garnish with sesame seeds and refrigerate until needed.