if you cannot get crab meat use tuna

8 oz crab meat
4 oz cooked potato, mashed
2 tbsp fresh herb seasoning
1/2 tsp peppered mild mustard
1/2 tsp ground black pepper
1/2 fresh hot chili, seeded and chopped
1/2 tsp dried oregano, crushed
1 egg, beaten
oil for frying

For Tomato dip:
1 tbsp butter or margarine
1/2 onion finely chopped
2 canned plum tomatoes, drained and chopped
1 garlic clove, crushed
2/3 cup water
1-2 tsp vinegar
1 tbsp chopped fresh cilantro
1/2 chili, seeded and chopped

8 oz crab meat 4 oz cooked potato, mashed 2 tbsp fresh herb seasoning 1/2 tsp peppered mild mustard 1/2 tsp ground black pepper 1/2 fresh hot chili, seeded and chopped 1/2 tsp dried oregano, crushed 1 egg, beaten 1 tbsp butter or margarine 1/2 onion finely chopped 2 can ned plum tomatoes, drained and chopped 1 garlic clove, crushed 2/3 cup water 1 -2 tsp vinegar 1 tbsp chopped fresh cilantro 1/2 chili, seeded and chopped

1. Combine crab meat, mashed potato, seasoning, mustard, black pepper, chili, oregano and egg in a large bowl.

2. Melt butter or margarine in a saucepan. Add the onion, chopped tomato, and garlic and saute for about 5 minutes until onion is soft

3. Add water, chili, and cilantro. Simmer for 10 minutes, then blend to a smooth puree in a blender. Pour in a bowl, keep warm or chilled as required

4. Using a spoon, shape the crab mixture into rounds. Heat a little oil in a large frying pan to fry the crab cakes, 2-3 minutes on each side until golden brown.