Spoon some of the sauce on each plate and top with two crab cakes. Serve immediately. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.

At this point, you can cook the crabs immediately, or put them on a plate, cover with cling-film and refrigerate for several hours. Heat oil to the depth of about 8cm (3in) in a wok. Coat the ...