Mix the crab with all the ingredients except the crumbs and oil.
Add enough crumbs to bind nicely.
Divide into four and pat each quarter into a flat round cake about 2cm thick.
Chill covered until needed.
Either fry in a little oil until browned on both sides or brush the grill rack and crabcakes lightly with oil and grill them until well browned on both sides.
These are only worth making if you can get fresh crab meat. Serve the crabcakes either with more mayonnaise lemon wedges and plenty of green salad or with a raw tomato salsa finely diced skinned deseeded tomato flavoured with chopped basil or coriander finely diced shallot a little red chilli some olive oil a pinch of sugar a squeeze or two of lime or lemon juice salt and pepper.
This Recipe Serves 4 as a first course or light lunch
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