article_snippet: Preheat the oven to 180oC/
article_snippet: Leave to cool for 10 minutes.
article_snippet: Bake in a preheated oven for 20-25 minutes or until well risen and a skewer inserted into the middle comes out clean.
article_snippet: Remove from a preheated oven for 20-25 minutes and let them cool completely on a wire rack before decorating.
article_snippet: Leave to set for two or three hours in a cool environment.
article_snippet: Set aside on a plate in the fridge for at least an hour to allow the crab cakes to set.
article_snippet: Gently fry in the vegetable oil, cooking for three to four minutes each side, turning once.
article_snippet: Cook for a few minutes until they start to brown.
article_snippet: Cook for four to five minutes (or until the meat is browned).
article_snippet: Cover the pan and let the pan simmer for a further 15-20 mins.
article_snippet: Meanwhile, boil a pan of water and cook the spaghetti (as per the instructions on the packet!).
article_snippet: Once cooked drain the water and serve immediately.
article_snippet: Preheat the oven to 180°C/gas mark 4 and grease eight to 10 small cake tins or muffin moulds.