Add the parmesan and gently toss. Serve the crab cakes with the arugula salad, rémoulade and lemon wedges. Sprinkle with parsley.

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Scoop the crab mixture into 12 portions (about 1/3 cup each) and pat each into a 2½-inch patty. Arrange on the pan and brush ...

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1. Cut the crab sticks into strips, along with the bell pepper and tomatoes. Remove the core from the tomatoes. Put the ...

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Step To serve, arrange the crab cakes on serving plates, and decorate with a handful of mixed salad dressed with your favourite piquant dressing.