Crabcakes with oriental dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Mix together all of the ingredients for the crabcakes, except the oil.
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Heat the oil in a frying pan. Mould the crabcakes into flat rounds and fry on both sides for 2-3 minutes, or until golden brown and cooked through. Remove from the pan and drain on kitchen towel.
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For the salad, heat the oil and sauté the spring onion and romero pepper for 3-4 minutes.
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To make the dressing, mix together all the ingredients thoroughly.
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To serve, toss the romero pepper and spring onions with the flatleaf parsley and dressing. Place on a dish and pile the crabcakes on top.
Ingredients
For the crabcakes
- 4 tbsp fresh breadcrumbs
- 1 tbsp cornflour
- 3 tbsp cooked crab meat, white and brown, removed from shell
- 1 egg, beaten
- 2 tbsp olive oil
For the salad
- ½ romero pepper, de-seeded, thinly sliced
- 3 spring onions, thinly sliced
For the dressing
- 2 tsp olive oil
- handful flatleaf parsley, to serve
- 1 spring onion, chopped
- 2 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp fresh coriander leaves, chopped
- squeeze of lime juice
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