Preparation / Directions:
Mould together the Crabmeat, Sweetcorn, chopped Vegetables and Coriander with the beaten Egg. Reserve enough Breadcrumbs to coat the crabcakes and add the rest to the Mayonnaise, Soy, Soured Cream and Mustard. Season with Salt and freshly ground Black Pepper and mix everything together to make four good firm crabcakes. Cover and chill for 1/2 hour to let flavours mingle and texture become firm, then coat with the reserved breadcrumbs and deep fry for 2-3 minutes, or shallow fry until golden brown. Serve with Green Salad and fresh Mayonnaise.