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Spiced crabcakes with sesame Asian relish

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Lesley Waters

From Ready Steady Cook

Method


  1. For the crabcakes, mix the breadcrumbs, egg, crabmeat, flour, salt and freshly ground black pepper and chilli flakes in a bowl.

  2. Shape the crab mixture into four patties and dust with a little more flour.

  3. Heat the vegetable oil in a frying pan over a medium heat. Add the crab patties and fry for 3-4 minutes, or until golden-brown on all sides. Remove from the pan, drain on kitchen paper and keep warm.

  4. For the relish, place the sesame seeds, soy sauce, sesame oil, roasted Romero pepper and lime juice into a small pan over a medium heat and heat through.

  5. Add the chopped coriander, then spoon the mixture into a small dipping bowl.

  6. To serve, place the crabcakes onto a plate and serve with the lime wedges and the bowl of dipping sauce alongside.

Ingredients

For the crabcakes

  • 85g/3oz fresh breadcrumbs
  • 1 free-range egg, beaten
  • 150g/5½oz fresh brown and white crabmeat
  • 1 tbsp plain flour, plus extra for dusting
  • salt and freshly ground black pepper
  • pinch chilli flakes
  • 2 tbsp vegetable oil

For the sesame Asian relish

  • 3 tbsp sesame seeds, toasted in a hot pan
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • ¼ Romero pepper, deseeded, roasted, finely chopped
  • 1 lime, juice only
  • small handful fresh coriander leaves, chopped

To serve

  • 1 lime, cut into wedges
  • fresh parsley leaves to garnish

Shopping List

Spiced crabcakes with sesame Asian relish

Fruit and vegetables

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Cooking ingredients

Dairy, eggs and chilled

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