Crab cakes with wild garlic ranch

Method

1. To make the wild garlic ranch, fill a sink with cool water and add one tablespoon of vinegar.

2. Add the wild garlic and thoroughly wash to remove any insects and dirt.

3. Drain well and pat dry using some kitchen roll, a clean tea towel or dry using a salad spinner.

4. Roughly chop the wild garlic and place in the jug of a blender or food processor.

5. Add the Dijon mustard, buttermilk and sea salt and blend on high speed until vivid green with a small few specks of wild garlic.

6. Remove from the blender and place in a small mixing bowl, add the crème fraiche and whisk to combine.

7. Taste to correct seasoning and refrigerate until serving.

8. To make the crab cakes, place the picked crab meat in a fine sieve or strainer and press to remove any excess moisture.

9. Slice the red chilli in half and remove the white membrane on the inside of the chilli along with the seeds and finely dice.

10. Place the minced garlic, lemon zest, finely diced chilli, chopped chervil, drained crab meat, mayonnaise and panko breadcrumbs in a large bowl and mix well to combine. Season with sea salt and shape into small golf ball-sized fish cakes. This mix should make 20 small crab cakes.

11. Place on a large plate or baking sheet and refrigerate for at least 20 minutes to firm up.

12. To cook, heat a large heavy-based frying pan on medium-high heat. Add a couple of tablespoons of rapeseed oil and cook on each side until golden brown, before transferring to a baking tray and finishing in a preheated oven at 180⁰C for 5 minutes until warm in the centre.

13. Serve with lime wedges, wild garlic ranch and crisp salad leaves.