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Crab cakes

Crab cakes

Crab cakes

PT30M

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1
For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice
  • 450g of white crab meat
  • 2 large eggs
  • 100g of breadcrumbs, finely ground
  • 6 spring onions, finely sliced
  • 1 tsp Thai fish sauce
  • 2 tbsp of soy sauce
  • 1 fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 1 lime, juiced
2
Season with a little salt and pepper. Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour
  • salt
  • white pepper, freshly ground
  • plain flour
3
Heat the vegetable oil in a large non-stick frying pan on a medium heat. When the pan has come to temperature, carefully arrange the crab cakes in the pan, making sure they don’t touch each other
  • 4 tbsp of vegetable oil
4
Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil
5
Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice
  • 1 dash of olive oil
  • 1 dash of lime juice
  • salad leaves

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