We are in the middle of crab season right now and while most of us have already tried the Shanghainese hairy crabs either steamed whole, made into pork dumplings, or in some other modern reinterpretation. So for a change, we bring you to the News Room to learn how to create the perfect crab cakes.

In this video, chef Krzysztof Bandel, head chef of the News Room walks us through the basic steps of creating the perfect crab cake without losing its shape and how to make a side salad which matches perfectly with this crispy and scrumptious delight.

Ingredients (serves 3):

200g fresh crab claw meat
1pc spiced chilli
1 garlic
1 shallot
1 tbs French butter
150g bread crumbs
Few sprigs of cilantro
1 tbs good quality mayonnaise
2 lemons
Cajun spice
Freshly ground pepper
Rock salt
Mixed salad leaves
Olive oil