Serves four

Two decent-sized dressed crabs
165g can (or frozen) sweetcorn
165g white breadcrumbs
Small piece of red pepper
Small bunch flat-leaf parsley
½ small red chilli
Juice of half a lemon
1 egg
25g butter
1 teaspoon olive oil
Pinch of salt

Method:

1. Crush the sweetcorn in a blender.

2. Place the corn and crabmeat in a bowl.

3. Add the breadcrumbs and mix well.

4. Dice the red pepper and chop the parsley.

5. Add the pepper and parsley to the crab and corn mixture.

6. Bind the mixture with the lemon juice, add the egg, the salt and more breadcrumbs if necessary.

7. Heat the butter and olive oil together.

8. Place spoonfuls of the crab mixture into the pan and cook for a couple of minutes on either side.

9. Decorate with lemon wedges and parsley.