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Nigel Slater's Crab cakes and crushed peas

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Ingredients

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Method

  1. To start his Crab cake recipe, Nigel adds equal amounts of white and brown Crab meat to a mixing bowl.
  2. He then slices the lemongrass and a chilli finely and adds it to the crab meat.
  3. Nigel adds the juice and zest of a lime and grates an inch sized piece of fresh ginger.
  4. Finally Nigel adds four finely chopped spring onions, a handful of finely chopped fresh coriander, a beaten egg and his bread crumbs.
  5. Nigel mixes all of the ingredients together and forms little cakes in his hands, placing each one onto a plate, before putting them in the fridge for a good 30 minutes to firm up.
  6. After 30 minutes of chilling, Nigel takes his Crab cakes out of the fridge.
  7. He heats a pan to a high heat with enough oil to rise up the side of the cakes by about half a centimeter.
  8. Once the pan is hot, he places each Crab cake into the pan and leaves to sizzle and form a crust.

For the Mushy peas

  1. To make his Mushy peas Nigel boils his frozen peas and fresh mint in a pan for around 3 minutes.
  2. He drains them and then whizzes them up in a food processor with a glug of Olive oil and a knob of butter.