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1
peel and chop potato in small cubes. boil until soften, set aside.
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2
put butter, thai chilli, garlic, olive oil into a small pot. cook in low fire and slow stirring until garlic turn golden. turn off burner. add potato and mix with ingredients in pot.
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3
use a fork to mash the potato until ingredients blend well. add double cream, mustard, salt and pepper. continue mixing until the mixture turns smooth. mix crabmeat into the creamy mashed potato.
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4
use hand to shape the potato and crabmeat into flat round patty shape. i would like it flatter as it would be easier to be pan fried with less oil needed.
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5
dip the patty over in: 1) flour 2) egg 3) bread crumb, make sure they are all evenly covered, ready to be fried.
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6
place the patty in pan once the oil starts heating up and bubbling. flip them over after one side turns golden.
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7
to serve: toast the bun until warm and crispy on the outside. place a handful of rocket, few rings of onion, add drizzles of vinegar (so it's like a salad bed, feel free to add tomato or a slice of swiss cheese), and then the crispy-yet-creamy crab cake, finish with mayo. garnish with a full stick of thyme and lemon wedges. voila!
