This is a fusion of two recipes that is currently on heavy rotation. The crab cakes are definitely English (a wonderful Rick Stein recipe), but we added fried apples to his original recipe. I’ve now added lightly pickled carrots and cucumbers with a handful of peanuts, salad leaves  and herbs along with a splash of Nam Pla (Thai Fish sauce). The apples and the pickled veg work wonderfully together. It takes me to a happy place. I hope it does the same for you. The crab cakes freeze well as long as you use fresh crab. The pickle lasts up to a week in the fridge if there’s any left over

Crab cakes:

40g Carrs Table Water crackers/Matzo biscuits/toasted oatmeal

400g fresh white crab meat

1 beaten egg

2 tbsps homemade Mayonnaise  (Sorry, it just doesn't work with Hellmanns) 

1 dstspn English mustard powder

1 tbsp lemon juice

2 tbsp chopped parsley

light oil to fry

1 apple

salt and pepper

Lightly pickled carrots and cucumbers:

Half a (ridged) cucumber, finely sliced

1 large carrot, peeled and cut into batons

100ml mirin

100ml rice wine vinegar

3 star anise

60g caster sugar

3 teasp sea salt

1 teasp pink or Sichuan peppercorns

The salad:

A handful of roasted peanuts, lightly chopped

A splash of Thai fish sauce (nam pla)

A handful of chopped coriander

A handful of chopped mint

A handful of chopped Thai basil (optional)

Dark salad leaves such as rocket, spinach, mustard leaves

For the pickle:

• Put the carrots and cucumbers in separate glass bowls

• Pour the mirin, vinegar and 100ml water into a small saucepan, then add the sugar, peppercorns, salt and star anise. Bring to the boil, stirring continuously. Simmer for 1 minute, then pour over dividing between the two vegetables. Stir well.

• Allow the carrots to steep for one hour, then drain off most of the pickling liquid.  Allow the cucumbers  to steep for 2 hours then drain off most of the pickling liquid.

• Remove the star anise, and peppercorns.  Set aside

For the crab cakes:

• Meanwhile, blitz the crackers/ oatmeal  to a flour like consistency. 

• Put the crab into a large bowl, and add the crumbs carefully, just enough to soak up any moisture from the crab. You may not need all the crumbs. 

• Mix the beaten egg, the mayo, the mustard powder, the lemon juice, parsley and a little seasoning in a bowl. Add this mixture carefully to the crab and crumb mix. Try not to break up the crab too much. N.B. The crab mix doesn't taste great when raw, so don't be surprised if you taste it before it's cooked and pull a face

• Shape the mixture into 12 little patties, about 3 inches across. Put them on a plate, cover with cling film and put them in the fridge for at least an hour

To assemble:

• When you're ready to serve, cut the apple horizontally into 8 slices, each about 2mm thick. Cut the core part out of them, leaving the rings with the skin till on. Melt a little oil in a frying pan, and fry them until they're golden brown, then chop into small pieces. Set aside

• Add a little more oil to the pan, and fry the crab patties for 2 to 3 minutes at a medium heat per side until crisp and golden, but moist inside

•  Meanwhile, divide the salad leaves between 4 plates. Sprinkle with a little Thai fish sauce. Strew with the peanuts followed by the pickled veg and the fried apple. Top with 3 crab cakes per plate and the chopped herbs. Serve immediately.