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This could actually be one of my favourite things to eat. I absolutely love the American, Maryland crab cakes which don’t contain any potato, instead they add a few crumbs from crackers to help absorb any moisture. Here I have added a few breadcrumbs to do the same job and given them an Asian vibe. Ready in under 15 minutes, these gorgeous crab cakes will not disappoint.
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Serves 2
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INGREDIENTS
Crab cake mix⠀
200g fresh white crabmeat⠀
1 red chilli, deseeded and finely chopped⠀
1 spring onion trimmed and finely chopped⠀
1 thumb sized piece of ginger grated ⠀
1 tablespoon chopped coriander⠀
50g white breadcrumb⠀
1/2 whisked egg
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Dipping sauce ⠀(optional)
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1 red chilli finely chopped ⠀
1 teaspoon chopped coriander ⠀
Tablespoon soy sauce ⠀
1 tablespoon honey⠀
Juice half lime ⠀
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METHOD ⠀
Mix together the crab cake ingredients in a bowl until the ingredients are evenly distributed. Try not to break up too many lumps. Make 4 fairy flat patties. Place in the fridge for 10 minutes to firm up.⠀
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Mix the dipping sauce ingredients together and set aside. ⠀
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Carefully pan fry the crab cakes in ground nut oil using a non stick pan, until golden on each side. Roughly 3 minutes per side. ⠀
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