1. Start with the coleslaw by mixing the white cabbage, carrot, parsley, 3 dinner spoons mayonnaise, appel cider and honey. Add pepper and salt and let it rest for 15 minutes. 

2. Then make the paprika-gin mayonnaise. Mix 3 dinner spoons of mayonnaise, gin and paprika powder into a smooth sauce and fill the piping bag. 

3. Fry the Crab Cakes: 1,5 minutes in chilled condition or 2,5 minutes in frozen condition.