These crab cakes make a perfect starter or a light dinner.  They are more filling than you’d think, so best served with a light, lemony salad.  Lovely with Chardonnay, I found it went well with Fleur du Cap Chardonnay.  The winemaker’s notes say that it displays beautiful toasty aromas on the nose with hints of melon and citrus fruit. It is dry with a well-balanced weight that demands attention. Lovely nut, butterscotch and vanilla oak, support a zesty palate packed with apple and citrus flavours. The wine has a fascinating long finish and is excellent value for money.   Time – about 30 minutes to prepare and cook. Ingredients: 500 g potatoes, peeled and larger ones halved sea salt freshly ground black pepper olive oil 500 g mixed white and…