Spicy crab cakes with rocket and a chilli dipping sauce
Use crab sticks for these fishcakes.
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Loading... Ingredients
- 25 ml (5 tsp) olive oil
- 1 x 2,5 cm finely chopped fresh ginger
- 2 cloves garlic, crushed
- 12 crab sticks, each cut into 6 pieces
- 1 small red chilli, seeds removed and chopped
- 4 spring onions, chopped
- 1 small bunch fresh coriander, chopped
- 2 ml lemon pepper
- 3 large eggs
- 125 – 200 ml cake flour
- 250 ml (1 cup) breadcrumbs or panko crumbs
- rocket leaves and sweet chilli dipping sauce
- juice and rind of lime
- oil for deep frying
- sea salt to taste
Method
- Heat the oil in a frying pan over a moderate heat and sauté the ginger and garlic for a minute, add the crab sticks and cook until they start to break up. Add in the chilli and cook a further minute.
- Add the spring onions then turn off the heat, mix in coriander, juice and rind of the lime and seasoning and leave the mixture to cool.
- Add eggs and sufficient flour to make the mixture firm enough to shape into small patties.
- Shape into small rounds about 2 cm thick then crumb them with breadcrumbs. Place in the refrigerator for 30 minutes or longer to firm up.
- Heat oil and deep fry until golden brown and cooked through, about 6 – 8 minutes. Drain well.
- Serve on a bed of rocket with a sweet chilli dipping sauce.
- Use fresh crab meat instead of crab sticks.
- Substitute the cake flour with cooked Spekko Saman White Rice.
From the Spekko kitchen