Updated: Mar 31
Recipe (Makes about 14 mini crab cakes)
– Crab Cakes 2 thick slices day-old crust-less white bread 70 g green beans 4 spring onions 2 cans (170 g each) white crab meat, well drained 3 tablespoons finely chopped fresh coriander 1 clove garlic pressed 3 cm piece fresh root ginger, peeled 1 lime 2 tablespoons mayonnaise 1/4 teaspoon freshly ground black pepper
Preheat oven to 200°C/fan 180°C/Gas 6.
Cut bread into 2.5 cm cubes. Chop bread to make breadcrumbs.
Finely chop green beans and spring onions.
Combine breadcrumbs, green beans, spring onions, crab meat, chopped coriander and garlic.
Grate 3-cm piece of ginger and zest 1 lime (set aside lime flesh for dipping sauce).
Add grated ginger, lime zest, mayonnaise and black pepper; stir well.
Shape crab mixture into 14 small fishcakes dividing evenly.
Place on baking sheet and bake 20 minutes or until hot.
Cut remaining lime into wedges.
Remove crab cakes to serving plate and serve warm with the lime wedges and dipping sauce.
Cook’s Tip: When making breadcrumbs, using bread from the bakery counter works best as sliced bread can be too moist. The breadcrumbs can be made in advance and stored in an airtight container for 1 day. To save preparation time, substitute 100 ml ready-made sweet chilli dipping sauce with a little lime juice and finely grated root ginger for the homemade sauce.
– Sweet Chilli Dipping Sauce 3 cloves of garlic 2 large red chilli 125ml white wine vinegar 125g demerara sugar 180ml water 2 teaspoons of salt 1 tablespoon corn flour 28ml water for the corn flour paste
Peel and roughly chop the garlic and roughly chop the chilli’s. Put them in a food processor along with the vinegar, water 180ml and salt then process them up quite small.
Transfer your mixture into a saucepan, add the sugar and bring to the boil. Leave to simmer on a medium heat for 10 minutes.
Mix the cornflour and 28ml of water in to a paste, add it to the mixture after it has simmered for 10 minutes and stir it in. Simmer for another 10 minutes, stirring occassionally.