A Flavorful recipe for England style crab cakes, Great served with seafood sauce and fresh lemons.
Heat the vegetable oil in a large non-stick frying pan on a medium heat.
Place flour in a wide bowl.
In a large bowl, combine the crab meat, mayonnaise, eggs, breadcrumbs, onions, and horse radish, and garlic
Season with a salt and pepper.
Divide the mix into approx 1/3 cup portions and shape into round cakes
Coat lightly by rolling them in the flour.
Carefully arrange the crab cakes in the hot pan, leaving space between ech portion.
Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside.
Transfer the crab cakes from the pan on to paper towel to drain off any extra oil.