American Crabcakes

8 oz fresh crabmeat, brown & white
salt & pepper
1 egg
1 tbsp mayonnaise
oil for frying
2 tsps Dijon mustard
1 tbsp parsley, finely chopped
4 spring onions, finely chopped
2-3 oz dried breadcrumbs

Put the crab into a bowl with the salt and pepper. Add all the remaining ingredients except the breadcrumbs and oil. Mix then add enough breadcrumbs to bind. Quarter the mixture and pat each one into a flat cake about ¾" thick.

Fry the cakes in a little oil until browned on both sides. Serve with lemon wedges and a green or a tomato salad.