Chili Crab Cakes Topped with Finely Shredded Red Chilies
The sweetness of the crab works really well with the heat of the chili peppers in this tapas-style dish.
Preparation Time: 30 mins
Cooking Time: 15 mins
Extra Time: 20 mins
(for refrigeration)
Yield: 5 x 2 crab cake servings
Ingredients
- 1 Tbsp butter
- 1 Tbsp flour
- 4 oz skim milk
- 12 oz mixed crabmeat, fresh or defrosted
- 1 lemongrass, finely chopped
- 1 green chili, deseeded and chopped
- 1 Tbsp fresh ginger root, peeled and grated
- 1 dash each of salt and pepper
- 4 oz fresh breadcrumbs
- 1 medium egg, beaten
- 1 Tbsp sunflower oil (or canola), for frying
- 1 - 2 medium red chilies, deseeded and finely shredded (for garnish) *
- 4 spring onions, finely shredded (for garnish)
- 1 lime, cut into wedges
Directions:
Melt the butter in a small saucepan and add the flour. Cook for 1 minute, stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2 to 3 minutes until mixture thickens.
Remove the pan from the heat and add the crabmeat, lemongrass, green chili, ginger, salt, pepper and 1 ounce of breadcrumbs. Mix together and let cool.
Using wet hands, shape the crab mixture into 10 cakes. Dip the crab cakes in the beaten egg and coat in the remaining breadcrumbs. Cover and refrigerate for 20 minutes.
Heat the oil in a frying pan. Lightly cook the cakes for 3 to 5 minutes on each side or until golden brown. Place the red chilies and spring onions in ice-cold water for 5 minutes. Dry thoroughly.
Serve the crab cakes alongside lime wedges and topped with shredded red chilies and spring onion.
Variations:
* You can also use red chilies in the crab cakes if you prefer a little more heat.