Crab cakes with dill mayonnaise

Step 1

Combine potato, onion, mustard, lemon zest and juice, crackers, crabmeat, egg and 2 tablespoons parsley, then season well. Form into 8 small patties, then chill for 15 minutes to firm up.

Step 2

Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.

Step 3

Heat 2cm oil in a large pan over medium-high heat. Fry crab cakes for 1-2 minutes each side until crisp and golden. Garnish with parsley and serve with lime wedges and dill mayonnaise.