Authentic St. Dogmaels Crab Cakes with Seaweed Butter

Mix fresh crab meat with breadcrumbs, finely chopped shallots, mustard, and an egg.

Form into small patties and chill for 30 minutes to firm up.

Pan-fry in butter until crisp and golden brown on both sides.

For the seaweed butter: blend softened butter with dried dulse or finely chopped laverbread.

Serve the crab cakes hot with a dollop of seaweed butter melting over the top.