The delicate flavour of Salcombe crab meat combined with a sweet and sticky chilli sauce.
Crab cakes with chilli dipping sauce
Ingredients
- 150g brown crabmeat
- 250g white crabmeat
- 1small bunch fresh coriander, chopped
- 100g panko breadcrumbs
- 2tbsp sesame seeds
- 50g plain flour
- 2 eggs, lightly beaten
- vegetable oil, for frying
- For the chilli dipping sauce
- 3tbsp fish sauce
- 3tbsp lime juice
- 1tbsp caster sugar
- 1 shallot, finely chopped
- 1tsp dried chilli flakes
- 1 red chilli, finely chopped
- 1tbsp chopped coriander
Method
Mix the brown crabmeat, white crabmeat, mashed potato and coriander together in a bowl. Season with salt and pepper.
Divide the mixture into 16 and roll into balls. Place the balls on a baking tray lined with greaseproof pa-per and chill for 30 minutes.
Mix the panko breadcrumbs and sesame seeds together in a shallow bowl. Tip the flour into a shallow bowl and the beaten egg into a separate shallow bowl.
Meanwhile make the dipping sauce. Mix the fish sauce, lime juice, sugar, shallot, chilli flakes, red chilli and coriander together in a bowl.
Dip the crab cakes first in flour, then in beaten egg and then in the breadcrumb mix to coat.
Heat a deep fat fryer to 170C and fry the crab cakes in batches for 3-4 minutes until dark golden and cooked through. Drain on kitchen paper and serve with the dipping sauce.