These crabby delights can work as a starter or a canapé.

Crab cakes can receive bad press. A bit rubbery, a trifle dry and too often swelling the ranks of a turgid buffet. But, when made well these crabby morsels are a delight. So try Philippa’s recipe, made with fresh crab and a good amount of fresh herbs. They are the perfect thing to delight the palate before lunch. Or hand round before supper. And are sublimely easy to make, with a short and simple ingredient list.

Crab is at its best from April to November, so now is the perfect time to add the crustacean to your menu. Try the delicious spiced crab soufflé, or linguini with Brixham crab for something more substantial.


Serves 6
For the chilli and mint dressing
■ 1 tbsp chopped parsley
■ 1 tbsp chopped mint
■ Juice of half a lemon
■ 1 tbsp olive oil
■ Salt and pepper
■ 1 tsp finely chopped green chilli
For the crab cakes
■ 200g (7oz) crab meat (75% white/25% brown)
■ 2 tbsp breadcrumbs
■ 1 tbsp chopped mint
■ 1 tbsp chopped parsley
■ 1 egg
■ 1 tsp chopped green chilli
■ 2 tbsp sunflower oil for frying

Crab is at its best right now and these crab cakes make a great light starter or can even be made into smaller rounds for canapés.

Mix the dressing ingredients in a bowl then leave to one side.

Combine all the ingredients for the crab cakes.

Place a frying pan on a medium heat and add the oil. When hot, spoon in a couple of dollops of the crab cake mix and fry both sides until lightly browned (about a minute each side). Keep warm and repeat with the rest of the mix.

You should get 12 crab cakes. Serve with the dressing spooned on top of the warm crab cakes.