Crab Cakes
Delight in the exquisite flavors of these crispy golden crab cakes that boast a zesty kick from fresh ginger and red chilies. Every bite reveals a harmonious blend of tender crab meat, fragrant coriander, and spring onions, all bound together with a delicate egg mixture and breadcrumbs. These delectable patties are fried to perfection and then baked until irresistibly warm. A drizzle of sweet chilli jam adds a touch of sweetness to complement the savory notes, making this dish a delightful treat for the senses. Served alongside a simple mixed leaf salad, this dish is sure to impress with its vibrant colors and inviting aroma.
— Constant Cookbook
Ingredients
- 2cm/1in piece fresh root ginger
- 2 red chillies
- 250g/9oz white crab
- 1 tbsp roughly chopped fresh coriander
- 2 spring onions
- 2 free-range eggs
- 7-8 tbsp breadcrumbs
- , for dusting plain flour
- 25ml/1fl oz olive oil
- sweet chilli
- few handfuls salad leaves
- , for drizzling olive oil
- and freshly ground saltblack pepper
Instructions
- Place the ginger and chilli into a mini food processor and pulse until finely chopped.
- In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
- Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
- Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
- Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
- Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 3
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