Crab Cakes
This is the recipe and method for the crab cakes I made. With thanks to the folks at the BBC good food guide, although I changed it a little.
Ingredients
200g fresh white crabmeat
1 red chilli , deseeded and finely chopped
1 garlic clove , crushed
4 spring onions , trimmed and finely chopped
1 tbsp freshly grated ginger
grated zest 1 lime
1 tbsp chopped coriander
75g fresh white breadcrumbs
1 tbsp mayonnaise
1 egg , beaten
sunflower oil , for frying
For the dipping sauce
5 garlic cloves , roughly chopped
2 red chillies , roughly chopped
6cm piece ginger , peeled and roughly chopped
2 dried kaffir lime leaves
1 stalk lemongrass , trimmed and roughly chopped
2 tbsp chopped coriander
175g caster sugar
50ml rice wine vinegar
1 tbsp fish sauce or lime juice
1 tbsp soy sauce
To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
Mix the crab with all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
Heat 1-2 tbsp sunflower oil (although I use walnut) in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce