Ingredients 750g (about 4) potatoes, cooked, mashed, cooled 3 spring onions, finely chopped 1 teaspoon Dijon mustard 1 tablespoon lemon zest, plus 1 tablespoon lemon juice 12 savoury crackers ( eg Ritz,Jatz,Savoy,Clix), crushed 500g cooked crabmeat, 1 egg, lightly beaten 1/4 cup finely chopped flat-leaf parsley, plus leaves to serve 1 cup (300g) whole-egg mayonnaise 1 tablespoon finely chopped dill Sunflower oil, to shallow-fry Lemon wedges to serve. Combine potato, onion, mustard, lemon zest and juice, crackers, crabmeat, egg and 2 tablespoons parsley, then season well. Form into 8 small patties, then chill for 15 minutes to firm up. Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed. Heat 2cm oil in a large pan over medium-high heat. Fry crab cakes for 1-2 minutes each side until crisp and golden. Garnish with parsley and serve with lime wedges and dill mayonnaise.
