Spiced crab cakes with lemon & lime aïoli
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- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 2
Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
| Nutrient | Unit |
|---|---|
| kcal | 504 |
| fat | 40g |
| saturates | 6g |
| carbs | 20g |
| sugars | 2g |
| fibre | 2g |
| protein | 16g |
| salt | 1.4g |
Ingredients
- 100g white crabmeat
- 2 spring onions , finely chopped
- 1 red chilli , deseeded and finely chopped
- small pack coriander , leaves only, finely chopped, plus extra for serving
- 2 tbsp sesame seed
- 50g fresh breadcrumb
- 1 large egg yolk
- sunflower oil , for frying
- plain flour , for dusting
For the aioli
- 3 tbsp good mayonnaise
- zest ½ lime (after zesting, cut ½ into wedges for serving)
- zest ½ lemon , plus a squeeze of juice
Method
- STEP 1
Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
- STEP 2
For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Goes well with
Recipe from Good Food magazine, June 2014
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