Serves 4      Hot   Shellfish   Seafood   Main Course   Gluten Wheat Dairy Free

1 Onion, very finely chopped

1/2 Capsicum (Sweet pepper), very finely chopped

1 tbsp Olive Oil

200g/7oz Crabmeat (tinned or fresh)

225g/8oz Cooked Brown Rice

4 large Eggs

Salt and Black Pepper

1 teasp Freshly chopped Basil

Vegetable Oil for shallow frying

1. Heat the oil in a frying pan, add the onion and capsicum and fry gently until they begin to soften. Allow to cool a little then transfer to a large mixing bowl.

2. Add the remaining ingredients to the onion mixture and mix well using your hands to bind the ingredients together.

3. Heat the vegetable oil in a large frying pan and drop tablespoons of the crab mixture into the hot oil. Cover and cook over a medium heat for 2-3 minutes, until the tops are just setting and the bottoms are golden brown.

4. Turn and cook on the other side for a further 2-3 minutes. You may have to do this in batches depending on how large your frying pan. Keep the cooked crabcakes warm whilst cooking the remainder.