Crab Cakes with Tomato-Ginger Chutney

For the crab cakes: Rinse and drain the crabmeat and chop finely.

In a bowl, combine the bread crumbs, mustard, Worchestershire sauce, mayonnaise and shallot. Add the egg, salt and pepper and mix well.

Shape the crab mixture into 12 small, flat cakes, cover and refrigerate1 hour. Place the cornflakes in a bag, close the bag and roll with a rolling pin to fine crumbs. Dredge the cakes in the cornflakes, pressing to adhere.

Pour the oil into a deep skillet to a depth of about 1-inch and working in batches fry the crab cakes until golden brown on both sides. Drain on paper towels.

For the tomato-ginger chutney: Rinse the tomatoes, halve, remove seeds and cut into small cubes. Peel and finely grate the ginger. In a bowl, mix together the tomatoes, ginger, salt, parsley, oil and pepper and refrigerate overnight.