thai crab cake noodles.

After my visit to Cromer, I had a fair amount of fresh Cromer crab to get through. We took as much as we could carry in my boot, with cool bags and ice, to enjoy the delights of fresh seafood here in the Midlands. Sadly for seafood lovers, the Midlands isn't best known for its coastline or catch of the day. The first thing I made was my favourite Nigella crab pasta recipe, but next in line was crab cakes. I decided to make them miniature to toss through some fresh egg noodles with lots of veg and oyster sauce.

Shopping list.

♥ One medium dressed crab

♥ 2 tsp lemongrass paste

♥ 1 tsp red chilli paste

♥ 1 tsp sesame oil

♥ 1 inch of fresh ginger

♥ 1 tsp soy sauce

♥ Sesame seeds

♥ You favourite noodles, boiled if packet instructions require

♥ Stir fry veg; think red pepper, mange tout, corn, pak choi...

♥ Fresh coriander

♥ Optional: Two boiled eggs

Step one. Simply mix up the thai crab mix and form into small balls - then scatter with sesame seeds. You should get between 6-8. Allow to chill in the fridge for at least half an hour.

Step two. Meanwhile, cook your noodles with your stir fry vegetables.

Step three. If you fancy a boiled egg on top, make these now in a small saucepan. I find around 5-6 minutes for soft boiled and 8-9 for hard boiled.

Step four. To cook the crab cakes, heat up a frying pan with a little oil. Cook on a medium heat for 8-10 minutes, turning half way through.