Serves 2 as a main course or 4 as a starter
- In a bowl, mix together the crab meat, egg, mayonnaise, lemon juice, Tabasco, parsley, spring onions, and breadcrumbs. Divide the mixture into 4 and shape into fish cakes.
- Heat the oil in a frying pan and cook the crab cakes for around 5 minutes until golden brown. Flip over and cook on the other side for another 5 minutes.
- Place the mixed leaves, tomatoes, fennel, and radishes in a bowl. Drizzle over the dressing, then toss well. Divide the salad between 2 plates and serve with the crab cakes and lemon wedges.