Makes 10 crab cakes

1 cup plain flour

1 teaspoon baking powder

2 eggs

1 x 170g crab meat, drained

About 200g drained sweetcorn

A pinch of chilli flakes

Chopped parsley

A pinch of salt

Mix all the ingredients together and then fry spoonfuls in a hot, oiled pan for about 2 minutes on each side – till they’re golden and firm.

A green salad would be nice with this, if you weren’t aged one. We had ours with roast garlic tomatoes (okay, and ketchup). Bert kept clawing his hands like a crab for seconds and thirds. A little insensitive to the crab who died in the making of this, but they were delicious.