Bloody mary crabcakes

Method

1. Put the crackers in a food processor and whizz to fine crumbs. Transfer 40g to a bowl, then reserve the rest on a plate for the coating.
2. Add the crabmeat, chopped celery, spring onion, tarragon, lemon zest and juice, Tabasco, Worcestershire sauce and a twist of black pepper to the cracker crumbs in the bowl and mix thoroughly.
3. Using 2 teaspoons, divide the crab mixture into 8 equal-size patties (or 10-12 mini cakes). Coat each one in the reserved cracker crumbs, then place on a baking sheet lined with non-stick baking paper. Chill for 30 minutes or overnight.
4. Heat a glug of oil in a wide, shallow frying pan until it starts to shimmer. Cook the crabcakes for 3-4 minutes on each side until deep golden and crisp. Work in batches, wiping out the pan with kitchen paper and adding more oil if necessary.
5. Serve the crabcakes garnished with celery leaves, with lemon wedges to squeeze over and chilli sauce for dipping, if you like.