Crab cakes are light but indulgent as well as surprisingly easy to make. The classic American crab cake can be varied using more exotic flavour combinations like Martin Wishart's crab cakes below or Vineet Bhatia's South Indian crab cake with crab chutney.
The ‘cock’ or male crab yields more white meat than the ‘hen’ or female crab.
These crab cakes make a great starter served with a simple green salad garnish or make smaller ones for a canapé.
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