(Serves 4-6)


200g crabmeat
200g celeriac
1tbs parsley, chopped
1tsp dill, chopped
2tsp English mustard
oil for frying
2 eggs


Peel and chop the celeriac, place in a saucepan of cold salted water. Bring to the boil, turn down to a simmer and cook for 15-20 minutes.

Chop the herbs and mix with the crabmeat and mustard.

Preheat oven to 180C.

Drain the celeriac, mash and combine with the crab mix and seasoning.  Roll in to small cylindrical shapes and chill for 5 minutes.

Put the flour, beaten egg and breadcrumbs in 3 separate bowls and season the flour.

Get a pan with just enough oil to cover the bottom and heat up the oil on the hob.

Roll the crab cake in the flour, then the egg and finally the breadcrumbs.

Shallow fry until lightly golden and place in the oven for 5-10 minutes to finish cooking.