Chilli Crab Cakes Topped with Finely Shredded Red Chillies
The sweetness of the crab works really well with the heat of the chillies. You can use red chillies in the crab cakes if you prefer a little more heat.
340g mixed crabmeat, fresh or defrosted
1 lemongrass, finely chopped
1 green chilli, deseeded and chopped
1 tbsp fresh root ginger, peeled and grated
Salt and black pepper
115g fresh breadcrumbs
1 medium egg, beaten
Sunflower oil, for frying
For the red chilli garnish
1-2 medium red chillies, deseeded and finely shredded
4 spring onions, finely shredded
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 2-3 minutes until mixture thickens.
Remove the pan from the heat and add the crabmeat, lemongrass, chilli, ginger, salt, pepper and 30g breadcrumbs. Mix together and leave to 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 chill for 20 minutes.
Heat the oil in a frying pan. Lightly cook the cakes for 3-5 minutes on each side or until golden brown.
Place the red chillies and spring onions in ice-cold water for 5 minutes. Dry thoroughly.
Serve the crab cakes alongside lime wedges and topped with shredded red chillies and spring onion.