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Simple crab cakes with fennel remoulade
- 400g cooked white crabmeat
- 3 tbsp mayonnaise
- 2 spring onions , finely chopped
- 3 tbsp chopped flat-leaf parsley
- 2 eggs , beaten
- fresh breadcrumbs
- 1 fennel bulb , finely shredded
- 2 small shallots , finely sliced
- 2 tbsp chopped flat-leaf parsley
- 4 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tsp capers , rinsed
- 1 tbsp chopped gherkins or cornichons
- 1 lemon , juiced
Directions:View on BBC Good Food
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