Crab Cakes with Kohlrabi and Apple Salad from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• a handful of rocket (arugula) leaves
• ½ small red onion, finely diced
• 1 red apple, skin on, cored and finely sliced
• 1 kohlrabi, peeled and cut into matchsticks
• lemon wedges, to serve
• black pepper
• 2 tbsp vegetable oil
• plain (all-purpose) flour, for coating
• 1 tsp chopped tarragon
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 1 tbsp lemon juice
• a pinch of chilli (red pepper) flakes
• a small handful of flat-leaf parsley, chopped
• 1 tsp mustard powder
• ¼ tsp salt, plus extra to season
• 400 g/14 oz canned white crabmeat
• 2 eggs, beaten
• 2 spring onions (scallions), finely sliced
• 80 g/2¾ oz/1½ cups fresh breadcrumbs