Delicate white crab meat is the perfect base for the aromatic Asian flavours of Martin Wishart's crab cakes recipe. These little cakes pack a punch with lime, ginger, garlic and spring onions all adding flavour and make a wonderful starter if served with a salad, or perhaps even a canapé if served in bite-sized portions.
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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
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
white pepper, freshly ground
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
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
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
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