The sweetness of the crab and the peas are a great match.
The knack to good crab cakes is to keep the potato to a minimum. Restaurants always seem to overdo the potato to stretch out the crab. Pointless. I came across a big batch of fresh peas on special offer but frozen peas are a pretty good substitute.
So for the crab cakes it’s potatoes, boiled and put through a ricer, a little chili, spring onion and garlic fried and all mixed together with the fresh crab and little parsley, lemon and seasoning. Shape in to small flat rounds and fry in hot butter. The peas are just boiled and then liquidized with some stock and spring onions softened in a little oil. For serving this I fried a few pieces of bacon to sit in the soup. The flower on top is a bit unnecessary but figured I needed to to do something with my nasturtiums.
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