Crab Cakes
Preparation Time: 10–30 minutes
Ingredients
- 2cm/1inch piece fresh root ginger, peeled.
- 2 red chillies, seeds removed.
- 250g/9oz white crabmeat.
- 1 tbsp roughly chopped fresh coriander.
- 2 spring onions, finely sliced.
- 2 free-range eggs.
- 7-8 tbsp breadcrumbs.
- Plain flour, for dusting.
- 25ml/1fl oz olive oil.
To Serve
- Sweet chilli jam.
- A few handfuls of salad leaves.
- Olive oil, for drizzling.
- Salt and freshly ground black pepper.
Method
- Use a small food processor to finely chop ginger and chilli.
- In a bowl, mix the chopped chilli and ginger with white crabmeat, coriander and spring onions. Add one egg and mix well. Then, add 4 tablespoons of breadcrumbs and mix again.
- Divide the mixture into 6 portions and shape them into patties. Put the patties on a tray and let them chill in the fridge for about 20 minutes.
- Preheat your oven to 180°C (or 160°C for fan ovens, Gas Mark 4).
- In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Put some plain flour and the rest of the breadcrumbs in separate shallow dishes.
- Coat a crab cake in flour, then dip it in the egg wash and cover it with breadcrumbs. Gently shake to remove extra breadcrumbs. Do this for all the crab cakes.
- Heat olive oil in a frying pan and cook the crab cakes for 2-3 minutes on each side until they’re crispy and golden brown. Move the crab cakes to a baking tray.
- Bake the crab cakes in the preheated oven for 5-10 minutes to make sure they’re heated through.
- Serve the crab cakes with sweet chilli jam and a salad of mixed leaves.
- Drizzle the salad with olive oil and add a pinch of salt and freshly ground black pepper.