Fresh Crab Cakes

In this instance I liquidised some leftover ratatouille which to use as a sauce.
But a nice garlic mayonnaise would also go very well with the crab cakes.

Ingredients: (for 8 cakes)

1lb potatoes, cut into chunks
The meat of 1 whole crab (white and brown)
200g of white fish
200g of freshly grated breadcrumbs
1 pinch of paprika
1/2 pinch of thyme
2 Tbsp chopped parsley
2 Tbsp chopped dill
100g plain flour 
Fine zest ½ lemon
3 eggs, beaten
Sunflower oil 
Salt and pepper

METHOD

Boil the potatoes for 12-15 mins until tender. Drain then mash them coarsely. 
Season the white fish and microwave for 2-3 mins until just cooked. 
Cool for a few minutes, then break into large flakes.
Mix the potato, crab meats, zest, herbs and some seasoning. 
Lightly mix in the fish taking care not to break it up too much. 
Shape into 4 large fish cakes.
Put the flour in, eggs and breadcrumbs in 3 separate bowls or dishes. 
Season the eggs and add a tiny pinch of thyme.
Dip the cakes into the flour, dust off any excess, then dip in the egg and finally coat in breadcrumbs.
Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and hot throughout. 
Serve with salad and lemon wedges.