Try this colourful fusion meal for two with plenty of crisp vegetables alongside impressive homemade crab cakes.
For the mayonnaise, mix all of the mayonnaise ingredients together with a pinch of salt. Set aside.
For the dressing, combine all of the dressing ingredients together in a bowl and season with salt and cayenne pepper. Set aside.
For the crab cakes, place the bread and half the parsley into a food processor and blend to coarse crumbs. Tip the crumbs into a bowl.
Now put the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds and a generous grinding of black pepper into the food processor and pulse to combine, adding the oil as you go to make a sauce.
Transfer the sauce to a large mixing bowl and add the onion, peppers, crabmeat, remaining parsley and half of the parsley breadcrumbs. Mix lightly to just combine then take handfuls of the mixture and shape into 1cm/½in-thick crab cakes. Coat the crab cakes in the remaining parsley breadcrumbs and set aside.
Melt the butter in a large heavy-based frying pan over a medium heat. When the butter is foaming, add the crab cakes and cook for 4-5 minutes on each side, or until crisp and golden and cooked through. Keep warm until ready to serve.
For the noodles, cook the noodles according to packet instructions then drain and plunge into cold water then drain again. Bring a pan of water to the boil and boil all the vegetables together for 2-3 minutes or until just tender but still crisp. Drain, plunge into cold water and drain again.
When ready to serve, toss the noodles and vegetables together with the dressing. Garnish with lime wedges, peanuts and coriander. Arrange the salad on serving plates with the warm crab cakes and red pepper mayonnaise alongside.
