Crab Recipes

Lime and Chilli Crab Cakes

Starter - Serves 4 | Prep time - 20 | Cooking time - 10

Ingredients:

Crab Cakes
  • 450g White Crab Meat
  • 100g Fresh White Breadcrumbs
  • 4 Spring Onions
  • 1 Red Chilli
  • 2cm Fresh Ginger
  • 1 Garlic Clove
  • 1 tbsp Soy Sauce
  • 1 tbsp Sweet Chilli Sauce
  • 15g Fresh Parsley (finely chopped)
  • 1 Egg
  • 1 Lime (juice)
  • Salt and Pepper
  • Sunflower Oil For Frying
Aioli
  • 60g Good Quality Mayonnaise
  • Ā½ Garlic clove (crushed)
  • Ā½ Lemon (juice) - optional
 

Method:

  1. Finely chop spring onion, red chilli, ginger and garlic and add it all to a mixing bowl
  2. Pick through the crab meat to check there is no shell and add to the mixing bowl with all of the other crab cakes ingredients. Season the mix with salt and pepper
  3. Shape the mix into 8 small circular crab cakes. Put the uncooked crab cakes in the fridge for 15 minutes before frying them
  4. To make the aioli, add the crushed garlic to mayonnaise. Add the juice of half a lemon if you are using it.
  5. To cook the crab cakes, add 1cm layer of sunflower oil to a large frying pan and heat to a medium-high heat
  6. Cook crab cakes for 4 minutes on each side.
  Serve with salad leaves and lemon aioli and enjoy!  

RECIPE BY OUR GUEST CHEF, ALI PUMFREY

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