Spicy crab cakes
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
From Something for the Weekend
Crab cakes are definitely worth adding to your recipe repertoire and these are perfect for a dinner party. Serve with tamarind sauce or a mint raita.
Method
-
Heat a frying pan over a medium heat. Add the spices and fry for 2-3 minutes, or until aromatic. Transfer the fried spices to a pestle and mortar and grind to a powder.
-
Mix together the spices, coconut, crabmeat, mashed potato, spring onions, herbs and peas in a large mixing bowl until well combined. Divide into six and shape into patties.
-
Place the flour, beaten eggs and breadcrumbs in separate shallow bowls. Dredge the crab cakes in flour, then dip into the egg and finally coat in breadcrumbs
-
Heat 1cm/½in of olive oil in a frying pan and fry the crab cakes for three minutes on each side. Remove and drain on kitchen paper.
Ingredients
For the spice mix
- 1 tsp chilli flakes
- 1 tsp coriander seeds
- 6 black peppercorns
- 1 clove
For the crab cakes
- 2 tbsp desiccated coconut
- 225g/8oz mashed potato
- 225g/8oz crabmeat
- 2 spring onions, finely chopped
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- 1 tbsp peas
- 100g/3½oz plain flour
- 2 free-range eggs, beaten
- 100g/3½oz breadcrumbs
- olive oil, for frying
This link may stop to work if/when the BBC removes the recipes