Spiced crab cakes with lemon & lime aïoli

Spiced crab cakes with lemon & lime aïoli

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(5 ratings)

Prep: 20 mins Cook: 10 mins 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

Nutrition and extra info

Nutrition: per serving

  • kcal504
  • fat40g
  • saturates6g
  • carbs20g
  • sugars2g
  • fibre2g
  • protein16g
  • salt1.4g
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Ingredients

  • 100g white crabmeat
  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • plain flour, for dusting

For the aioli

  • 3 tbsp good mayonnaise
  • zest ½ lime (after zesting, cut ½ into wedges for serving)
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • zest ½ lemon, plus a squeeze of juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

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Comments, questions and tips

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Angelworker
26th Dec, 2014
5.05
My first attempt at any form of Thai cooking and it was a great success. Made up twice the recipe for small canape sized cakes, I forgot to separate the eggs. To be honest, it seemed not to be a problem. Indeed, the outside of the cakes was beautifully crisp, with a lovely, light centre.
lynmerry
12th Jun, 2014
5.05
Very easy to make, and very tasty - we will definitely make these again.
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