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Spiced crab cakes with lemon & lime aïoli

Spiced crab cakes with lemon & lime aïoli

A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Serves 2

Simple fishcakes made from delicate shellfish and vibrant spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Nutrition: per serving
NutrientUnit
kcal504
fat40g
saturates6g
carbs20g
sugars2g
fibre2g
protein16g
salt1.4g
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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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A star rating of 4.8 out of 5.7 ratings
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