Name: Crab cakes with sweet chilli & ginger dipping sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 75g French beans finely sliced; 200g fresh white crabmeat; 1 red chilli deseeded and finely chopped; 1 garlic clove crushed; 4 spring onions trimmed and finely chopped; 1 tbsp freshly grated ginger; grated zest 1 lime; 1 tbsp chopped coriander; 75g fresh white breadcrumbs; 1 tbsp mayonnaise; 1 egg beaten; sunflower oil for frying; 5 garlic cloves roughly chopped; 2 red chillies roughly chopped; 6cm piece ginger peeled and roughly chopped; 2 dried kaffir lime leaves; 1 stalk lemongrass trimmed and roughly chopped; 2 tbsp chopped coriander; 175g caster sugar; 50ml rice wine vinegar; 1 tbsp fish sauce or lime juice; 1 tbsp soy sauce

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Crab cakes with sweet chilli & ginger dipping sauce

Crab cakes with sweet chilli & ginger dipping sauce

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 4.7 out of 5.14 ratingsRate

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An easy help-yourself starter with the zest and spice of ginger and chilli

Freezable (Freeze crab cakes only)

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Aubergine & pork hotpot

A star rating of 4.5 out of 5.125 ratings

Ingredients

Nutrition

Units:

MetricUS

75g French beans

finely sliced
200g fresh white crabmeat
1 red chilli

deseeded and finely chopped
1 garlic clove

crushed
4 spring onions

trimmed and finely chopped
1 tbsp freshly grated ginger
grated zest 1 lime
1 tbsp chopped coriander
75g fresh white breadcrumbs
1 tbsp mayonnaise
1 egg

beaten
sunflower oil

for frying

For the dipping sauce

5 garlic cloves

roughly chopped
2 red chillies

roughly chopped
6cm piece ginger

peeled and roughly chopped
2 dried kaffir lime leaves
1 stalk lemongrass

trimmed and roughly chopped
2 tbsp chopped coriander
175g caster sugar
50ml rice wine vinegar
1 tbsp fish sauce

or lime juice
1 tbsp soy sauce

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Nutrition: per serving

kcal467
fat18g
saturates3g
carbs65g
sugars49g
fibre1g
protein16g
salt2.75g

Method

step 1

To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
step 2

Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
step 3

Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
step 4

Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

Recipe from Good Food magazine, February 2011

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A star rating of 4.7 out of 5.14 ratings

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