Crab cakes and dill mayonnaise
Cook and mash 250g potatoes. In a bowl mix 280g crabmeat, two finely chopped spring onions, the zest of one lemon and half the juice, and a tablespoon of finely chopped dill. Stir in the mash and divide into 12 patties. Chill in fridge for 20 minutes. Mix four tablespoons of mayonnaise, the rest of the juice and another tablespoon of finely chopped dill. Cover and chill in the fridge.
Put two tablespoons of plain flour on one plate, one lightly beaten egg on another plate and two slices of bread (grated into breadcrumbs) on another plate. Coat each patty in flour, then egg and then breadcrumbs. Heat enough oil in a pan to shallow fry the patties and then fry on both sides for three minutes. Serve with the dill mayonnaise.