Fish

Crab cakes with chilli oil
1. 

600g white crabmeat
200ml good quality mayonnaise
1 lemon, halved
2 red chillies, seeded and finely chopped
200g + 2tbsp fresh breadcrumbs
oil for deep frying
salad leaves to serve

CHILLI OIL
2 medium red chillies, seeded and finely chopped
extra virgin olive oil

To make the chilli oil, put the chillies in a bowl, pour over 50ml olive oil, add a pinch of salt and stir everything together.

To make the crab cakes, put the crabmeat in a separate bowl, stir in the mayonnaise, and season with salt and pepper. Add a squeeze of lemon juice, the chillies and the 2 tbsp breadcrumbs, and mix well. Roll or spoon the mixture into 8 little balls (slightly larger than a golf ball) and toss in the breadcrumbs to coat. Chill for 30 minutes.

Heat a saucepan or wok third filled with oil until 170C (or when a breadcrumb dropped in sizzles and browns within 30 seconds). Gently lower the balls in batches into the oil for 2-3 minutes until they are golden brown, remove then drain on kitchen paper. Keep them warm in a low-temperature oven until you have cooked them all.

Serve with salad leaves and chilli oil.

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