Using your fingers flake the white crab meat into a bowl making sure there are no bits of shell. Combine the white crab meat with the beaten egg yolks and the roughly chopped bits of samphire. Season to taste.
Divide the mixture into 8 and, using your hands, form 8 even-sized crab cakes. Place them on a tray and freeze for 30 minutes to firm the mixture up. Meanwhile, put the seasoned flour, egg wash and breadcrumbs into separate bowls.
Remove the crab cakes from the freezer. Dip each crab cake into the seasoned flour to cover, then into the egg wash, shaking off any excess flour and egg wash as you go. Finally, dip each one into the breadcrumbs, making sure they are lightly and evenly coated. Place the finished crab cakes on a tray lined with greaseproof paper, cover with clingfilm and keep in the fridge until needed.
To cook the crab cakes, heat a large, heavy-based frying pan over a medium heat and, once hot, add a splash of olive oil together with a knob of butter. Fry the crab cakes gently for about 4 minutes on each side until they are golden.
Serve with
avocado cubes
You will also need a small terrine mould lined with clingfilm
Place the gelatine leaves into a tray of cold water to soften.
Heat the apple and lemon juice in a small saucepan over a medium heat.
Remove the gelatine from the water, squeezing out any excess with your hands as you do so and stir into the warmed juice to dissolve. Allow to cool a little
Peel and chop the avocados into even dice and place in a bowl.
Pour the cooled and dissolved gelatine over the avocados and season with salt and pepper.
Transfer to the lined terrine mould, place in the fridge and leave to set for at least two hours.