Lime and chilli crab cakes
Graeme Taylor uses beautifully dressed local crab for this simple crab cake recipe, served with lime and chilli to add a little extra zing.
Ingredients
- 1 dressed crab , both brown and white meat
- 300g of mashed potatoes
- 1/2 red chilli , long, finely chopped – check for aroma and heat, if too hot discard seeds and membrane
- 1/2 lime , juiced, with the other half cut into wedges
- sea salt
- black pepper , to season
- 1 egg , whisked for dipping
- coarse semolina, for coating the crab cakes
- sunflower oil, for frying
Method
1
In a large bowl, combine the mashed potatoes with the crab and chilli. Add the lime juice and mix well
2
Check for seasoning, then add salt as necessary along with a good grinding of black pepper. Divide the mixture into six, and make into little patties around one inch thick
3
In a shallow bowl, whisk the egg and spread the semolina out on a plate. Dip both sides of the patty in egg then coat with the semolina. Repeat for the rest of the cakes
4
In a frying pan, heat the oil to a high heat, brown eat cake for a minute on both sides and then cover and cook until hot, for around 4-5 minutes. Serve with tartare sauce
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Lime and chilli crab cakes
