Recipe: Crab cakes and coleslaw

Make crab cakes and coleslaw the authentic way...

FOR THE CRAB CAKES

1/2lb white crabmeat

1/2lb dark crabmeat

2 tbsp cornflour

1 egg

For seasoning:

1/2 tsp celery seeds

1/2 tsp ginger, finely chopped

1 tsp parsley, finely chopped

1 tsp garlic, finely chopped

Mix the crab, egg, cornflour and seasoning loosely until it'll hold a shape. Gently fashion rough 3in patties and dust in cornflour.

In a pan, heat a tablespoon of oil and brown both sides of the cakes. The aim is to warm through not cook. Let's eat.

FOR THE COLESLAW

1 medium-sized, savoury cabbage cut in half and shredded

4 medium carrots, julienned in thin strips

1 medium red onion, cut into strips

2 tbsp chopped coriander

1 tsp chopped parsley

half a cup of sultanas (optional)

Chop and mix.

FOR THE SLAW SAUCE

2 tbsp wholegrain mustard

1 cup mayonnaise (low fat will do)

1 cup white wine vinegar

2 tbsp castor sugar

1 clove of garlic, finely chopped

1 chilli (optional)

Mix and drizzle. (This also works a treat over roasted veg, with sweet potato dippers or instead of mayo in a chicken sandwich.)