Crabcakes with watercress salad
In a bowl, mix together the breadcrumbs, egg, crème fraîche, Worcestershire sauce and mustard powder.
Now add the crab meat and tarragon. Mix thoroughly and season to taste. If the mixture is too dry, add more crème fraîche. Put in the fridge to bind.
Remove the mixture from the fridge and shape into eight small cakes.
Shallow fry the cakes over a gentle heat until brown on both sides.
Serve with a watercress and endive salad.