Simple crab cakes with fennel remoulade | olivemagazine

Ingredients

• 400g cooked white crabmeat
• 3 tbsp mayonnaise
• 2 spring onion finely chopped
• chopped to make 3 tbsp flat-leaf parsley
• 2 eggs beaten
• fresh breadcrumbs
• butter
• 1 bulb fennel finely shredded
• 2 small shallots finely sliced
• chopped to make 2 tbsp coriander
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp capers rinsed
• chopped to make 1 tbsp gherkins or cornichons
• 1 lemon juiced