English Crab Cakes

• 75 g (3 oz) fresh breadcrumbs
• 2 tablespoons walnut

Soak the bread in the oil and milk. Mix the rest of the seasoning ingredients, including the horseradish, and then stir in the crabmeat, the soaked breadcrumbs and the beaten egg yolks. Mix thoroughly. Whisk the egg whites to firm peaks, and fold into the crab mixture.

Form into 6 or 12 cakes, and fry in the oil or butter until golden brown. Serve with wedges of lime or lemon, and garni