Red, golden and green peppers add bold colour to this light summer dish
1 red pepper, cored and finely chopped
2 garlic cloves, peeled and finely crushed
zest and juice of ½ a lemon
150g thick yoghurt
300g white crabmeat
4 spring onions, trimmed and chopped
2 tbsp chopped flat-leaf parsley
2 tbsp olive oil
salad, to serve
To make the dip, mix together half a crushed garlic clove, the lemon juice and the yoghurt in a bowl. Season with black pepper and transfer to a serving bowl. Chill until needed.
In a large bowl, mix together the crabmeat, the remaining crushed garlic, the lemon zest, red pepper, spring onions, parsley, cornflour and egg.
Heat a large frying pan and add the olive oil. When the oil is hot, spoon rounded tablespoon portions of the crab mixture into the frying pan to create small fishcakes. Fry for 2-3 mins until golden, then turn each fishcake over with a fish slice and fry for a further 1-2 mins until cooked through. Transfer to a plate lined with kitchen towel. This may have to be done in batches.
Serve the crab cakes immediately with salad and the yoghurt dip.
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