Louisiana crab cakes - serves 4 as an appetiser

1 red pepper, finely diced
1 medium onion, finely diced
2 stalks celery, finely diced
400g crabmeat - white meat is best but the cheaper claw meat is fine
1/2 tsp cayenne pepper
a good dash Tabasco sauce
1 tsp Dijon mustard
4 tbsp mayonnaise or plain greek yogurt
2 tbsp flat leaf parsley, chopped
100g panko breadcrumbs

Mix the red pepper, with the red onion and celery and fry in 1 tbsp of oil until softened then cool.

In another bowl, mix the crabmeat with the cayenne, Tabasco, Dijon mustard, parsley, mayonnaise and breadcrumbs.

Combine the red pepper mix and the crab mix.

Form into 8 small cakes, dredge in plain flour and chill for 20 minutes.

Heat a little olive oil in a pan then fry the cakes for 3-4 minutes each side until golden.

Serve 2 cakes per person with watercress and lemon wedges.