1: To make the crab cakes, put the red pepper, onion, spring onions, garlic, parsley, lemon zest, all of the seasonings and the beaten egg into a large bowl. Mix together with your hands to ensure all ingredients are evenly combined.
2: Gently fold in the crabmeat and 75g of the breadcrumbs. Stir through carefully, just to combine. You don’t want to mash the delicate crab flesh. Cover and chill in the fridge for 30 minutes to firm up – this will make it easier to form the mixture into crab cakes later.
3: Divide the crab mixture into 8 equal portions, then, using lightly floured hands, shape and mould into patties. Transfer the crab cakes to a tray, cover with cling film and chill in the fridge for at least an hour.
4: When you’re ready to cook the crab cakes, sprinkle the remaining breadcrumbs onto a flat tray or plate. Carefully roll each crab cake in the crumbs on both sides to coat evenly. Gently shake off any excess breadcrumbs.
5: Heat a generous glug of oil in a large, non-stick frying pan over a medium-high heat. You may need to fry the crab cakes in a couple of batches, to avoid overcrowding the pan. Cook the cakes in the pan for 3-4 minutes on each side until they are golden brown, cooked through and deliciously crisp.
6: Towards the end of cooking, add a generous knob of butter to the pan and melt until foaming and a rich golden brown. Squeeze in the lemon juice and baste the crab cakes by spooning over the nutty butter and juices.
7: Transfer to a warmed plate and serve with plenty of mayonnaise and a crisp green salad.