In a bowl mix the crabmeat, egg and cream salt and pepper , add the corriander and lemon juice and mix through , using the kataifi pastry spread out into a small square and add a ball of crabmeat and shape nicely into a cake .
Deep fry in hot oil until golden brown.
Add some olive oil to a pot add the onion and garlic cook until soft
Then add the diced fennel and mixed peppers add salt and pepper and cook with out colour.
Add the tomato paste and chicken stock and cook slowly for 20 minutes.
Add some chopped rocket as basil at the last minute before serving in a nice big white bowl.
Place the crabcake on top.
Serve with dressed rocket, and either a hollandaise sauce or simple aoli .