Maryland crab cakes

Preparation

Zest the lemons. Drain the canned white crab meats.

Method

1. 1 Break up the crackers a little and put in a food processor with the parsley. Whizz to fine breadcrumbs.
2. 2 Tip into a large bowl, then stir in all the remaining ingredients, except the crab meat, flour and olive oil. Season.
3. 3 Add the fresh and canned crab meat. Gently fold everything together and shape the mixture into 8 cakes.
4. 4 Dust with flour, cover and chill in the fridge for 30 minutes.
5. 5 Heat the olive oil in a large, non-stick frying pan. Fry the crab cakes for 3-4 minutes each side until golden.
6. 6 Remove with a fish slice and drain briefly on kitchen towel then serve immediately.