Crab Cakes with a Rocket and Chilli Dressing

For the Crab Cakes

300g Fresh White Crab

300g floury (Maris Piper) Potatoes, cooked, mashed and allowed to cool

3 inch Fresh Ginger, peeled and grated finely

2 Limes, juice only

3 Tbsp Coriander leaves, chopped

1 Tbsp Rapeseed Oil

Sea Salt & Freshly Ground Black Pepper

For the Salad

2 Red Chillies, deseeded and chopped finely

75g Caster Sugar

75ml White Wine Vinegar

75ml Water

75g Rocket leaves

50g Sweet Corn kernels, drained and rinsed

6 Spring Onions, sliced finely

For the Crab Cakes

Place the Crab, Potato, Ginger and Lime juice in a bowl and mix thoroughly

Add the Coriander and season to taste

Mix well

Roll golf ball sized pieces of the Crab mixture and form it into a flat patty shape

Repeat until all mixture used

Heat a large frying pan until hot

Add the Rapeseed Oil

Fry the Crab Cakes on both sides until golden brown and heated through

Set aside on kitchen paper and keep warm

For the Salad

Place the Chillies, Sugar, Vinegar and Water in a saucepan over a medium heat and bring to the boil

Reduce the heat and simmer for 5 minutes to make the dressing

Place the Rocket leaves, Sweetcorn and Spring Onions in a bowl and mix gently

Add a little dressing and stir to coat

Place the salad on a serving plate and top each with the Crab Cakes