These are so simple to make, and you can freeze the crumbed cakes for later.
- 1 small finger fresh ginger, peeled
- 2 red chillies, deseeded
- 250 gm white crab meat
- 2 spring onions, finely sliced
- 1 tbsp roughly chopped fresh coriander (see Note)
- plain flour, for dusting
- 2 eggs
- ½ cup bread crumbs
- 25 ml (1 fl oz) olive oil
- sweet chilli jam and mixed salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 20 minutes
Process ginger and chilli until chopped finely.
In a bowl combine the chilli and ginger with the white crab meat, fresh coriander and spring onions. Add 1 egg to combine the mix, making sure it’s not too wet, then add the bread crumbs. Mould into 6 crab cakes and allow to set in the fridge for 20 minutes.
When ready coat in flour, then egg wash and breadcrumbs.
Pre heat oven to 180°C/360°F.
In a hot frying pan add olive oil, then fry the crab cakes for a couple of minutes each side until golden brown.
Place crab cakes onto a baking tray and bake for 10 minutes.
Remove from oven. Serve with sweet chilli jam and a mixed leaf salad lightly dressed with olive oil and salt and pepper.
• If you don’t want to use coriander basil’s another nice herb that you can add.
• You can freeze the crab cakes after coating in breadcrumbs. Defrost overnight in the fridge before cooking.