In a medium-sized bowl place 40g breadcrumbs, ½ tsp mustard powder, ½ tsp salt, a pinch each of nutmeg and paprika, and 2 tbsp parsley, finely chopped. Stir to combine.

Add 250g white crabmeat and stir. Add 1 egg, beaten, and stir.

Shape into round, flattened cakes and drop onto a flat dish that has been sprinkled with flour. Turn the fishcakes gently to coat. Chill for 30 minutes.

Coat the bottom of a frying pan with a shallow layer of rapeseed oil and cook the crab cakes over a medium-high heat for about 4 minutes on each side, turning carefully, until crisp and golden.