{"id":138,"date":"2011-02-01T00:31:00","date_gmt":"2011-01-31T23:31:00","guid":{"rendered":"http:\/\/mckinstry.ca\/?p=138"},"modified":"2011-06-28T15:42:33","modified_gmt":"2011-06-28T14:42:33","slug":"138","status":"publish","type":"post","link":"https:\/\/mckinstry.ca\/?p=138","title":{"rendered":"Making Crab Cakes"},"content":{"rendered":"
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Crab Cakes<\/p><\/div>\n

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.<\/p>\n

Ingredients<\/strong>
\n200g fresh white crabmeat
\n1 red chilli , deseeded and finely chopped
\n1 garlic clove , crushed
\n4 spring onions , trimmed and finely chopped
\n1 tbsp freshly grated ginger
\ngrated zest 1 lime
\n1 tbsp chopped coriander
\n75g fresh white breadcrumbs
\n1 tbsp mayonnaise
\n1 egg , beaten
\nsunflower oil , for frying<\/p>\n

For the dipping sauce<\/strong>
\n5 garlic cloves , roughly chopped
\n2 red chillies , roughly chopped
\n6cm piece ginger , peeled and roughly chopped
\n2 dried kaffir lime leaves
\n1 stalk lemongrass , trimmed and roughly chopped
\n2 tbsp chopped coriander
\n175g caster sugar
\n50ml rice wine vinegar
\n1 tbsp fish sauce or lime juice
\n1 tbsp soy sauce<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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<\/p>\n


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