Thai crab cakes

Gratuitously cute picture of a sleepy Bert watching The Fox and the Child with his fox, because taking photos at the dinner table at the moment is like dangling a bag of chocolate buttons in front of him, snatching it away then expecting not to get a tantrum out of it.

crab cake

Makes about 12 little crab cakes

2cm piece fresh ginger, peeled and grated

1/4 teaspoon dried chilli flakes, crushed in a pestle and mortar

100g white crabmeat

1/2 small bunch fresh coriander, finely chopped

1 small can (165g or so) sweetcorn, drained

2 eggs (saving 1 for crumb coating)

8 tablespoons breadcrumbs (saving 2 for crumb coating)

plain flour, for dusting

Good glug of olive oil

Combine the ginger, chilli, crabmeat, coriander, sweetcorn, one egg and six tablespoons of breadcrumbs. Chill for at least 20 minutes then mould into ball shapes (less likely to fall apart than patties). For some reason the chilling makes them more biddable than if you do it straight away, so you’re less likely to end up swearing at sweetcorn. The longer the chill, the more biddable the mixture – a couple of hours is even better. If I don’t finely chop the coriander I’ll spend all of dinner removing strands of it before Bert gets bored and decides that eating in general is a bad idea.

Beat the remaining egg and dip your patties first into flour, then egg, the breadcrumbs. Fry in a hot pan for two or three minutes on each side, till crisp and golden, then transfer to the oven at 200 degrees (or the middle of the Aga roasting oven) for five to ten minutes.

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Crab chowder pasta

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Bert demolished this. I was obviously more restrained.

Serves 2-2.5

1 garlic clove, crushed

A little olive oil

100ml sour cream

Pinch of saffron

Good pinch of paprika

200g sweetcorn

100g crab meat

Handful grated parmesan and more to serve

Salt and pepper

Pasta to your appetite

Put your pasta on to boil.

Fry the crushed garlic very briefly in the oil till it’s soft but not coloured, then add the cream, paprika and saffron, cooking very very gently so the saffron can infuse the cream. When the pasta’s cooked, stir the sweetcorn, crab, cheese and seasoning through the cream and stir it all through the hot pasta.

Sprinkle more parmesan on at the table.

Bert: [blowing dramatically on pasta] ‘Hot, hot, hot!’

Me: ‘Is it hot?’

Bert: [extremely patiently] ‘No, not hot.’

Okay…