Crab cakes
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
Crab cakes
- 450g of white crab meat
- 100g of breadcrumbs, fine
- 2 large eggs
- 6 spring onions, finely sliced
- 1 tbsp of light soy sauce
- 1 tsp Thai fish sauce
- 1 garlic clove, crushed
- 1 knob of fresh ginger, around 2.5cm in length, peeled and finely grated
- 1 lime, juiced
- plain flour
- salt, to taste
- white pepper, freshly ground
- 4 tbsp of vegetable oil
To Serve
- 1 dash of olive oil
- 1 dash of lime juice
- salad leaves
SAVE RECIPE
Method
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 soy 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
- 1 garlic clove, crushed
- 1 lime, juiced
- 1 knob of fresh ginger, around 2.5cm in length, peeled and finely grated
- 1 tbsp of light soy sauce
2
Season to taste 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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