Crab Cakes

Method

Heat 2 tablespoons of oil in a heavy-bottomed pan and sauté the diced onion, celery and green pepper until softened, approximately 5 minutes, then set aside to cool. In a large bowl, gently fold together the crab meat, cooled vegetables, breadcrumbs, eggs, mayonnaise, Creole mustard, Worcestershire sauce, cayenne, paprika, black pepper and salt, being careful not to break up the crab lumps. Form the mixture into 8 equal patties about 7.5 centimetres in diameter and refrigerate for at least 30 minutes. Heat the remaining oil in a large frying pan over medium-high heat until shimmering, then carefully slide the crab cakes into the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Drain on kitchen paper and serve immediately with remoulade sauce or cocktail sauce.