So my favourite Fishery, fish for thought, (www.fishforthought.co.uk) sent me a surprise package last week on the protence that I cam up with some cool recipes to demonstrate quite how fantastic the produce is. Fish for thought are my heros, basically because they fish the freshest Cornish fish and dispatch it to you that day to guarentee its freshness. I have never seen fresher fish anywhere. The first batch of fish I ever got from them were in full blown rigamortis, glossy eyed and clean scented glory and they have never failed to impress since.

They sent me some fresh white crab meat, some crab claws, (how retro, but brilliant), 6 of the most beautiful hand dived scallops I had ever seen and and 2 sea bream that had been filleted. I put the feelers out on twitter and consulted my friend Tom, chef at Trinity and got to work.

So I decided to make the best of my crab by turning them into crab cakes. I have cooked many a crab cake in my time, Maryland style, classic style with potato and I particulary love Nigella’ Asian ones with Sake and wasabi, but I wanted to combine all my knowledge of the crab cake and make the best. So here is it…

The BEST blooming crab cake in the world

250g fresh, cooked and picked white crab meat

1-2 spring onions, finely chopped, (not sliced)

50g fresh white breadcrumbs

1 tablespoon mayonnaise

1 free range egg yolk

1 tablespoon Worcestershire sauce

6-8 dashes of Tabasco

1 teaspoon mustard

zest and juice 1/2 lemon

1 tablespoon freshly chopped parsley

salt and pepper

Olive oil, for frying

For the mayonnaise

2 tablespoons good quality mayonnaise, make fresh if you can be bothered

1 teaspoon chipotle chilli in adobo sauce

a squeeze of lime juice

limes to serve

Mix all the ingredients together, bar the oil in a mixing bowl, then shape into small patties about 3cm x 2cm.

Heat the oil in a frying pan then fry the crab cakes for 2-3 minutes on each side in batches until golden.

To make the mayonnaise mix together the mayo, chipotle and lime juice together. Serve immediately with lime wedges.