Make the most of the Autumn crab rush with these Asian-inspired crab cakes.
MAKES 16
- 150g brown crabmeat
- 250g white crabmeat
- 200g mashed potatoes
- 1 small bunch fresh coriander, chopped
- 100g panko breadcrumbs
- 2 tbsp sesame seeds
- 50g plain flour
- 2 eggs, lightly beaten
- Vegetable oil, for frying
FOR THE CHILLI DIPPING SAUCE
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp caster sugar
- 1 shallot, finely chopped
- 1 tsp dried chili flakes
- 1 red chili, finely chopped
- 1 tbsp chopped coriander
- Mix the brown crabmeat, white crabmeat, mashed potato and coriander together in a bowl. Season with salt and pepper.
- Divide the mixture into 16 and roll into balls. Place the balls on a baking tray lined with greaseproof paper and chill for 30 mins.
- Mix the panko breadcrumbs and sesame seeds together in a shallow bowl. Tip the flour into a shallow bowl and the beaten egg into a separate shallow bowl.
- Meanwhile, make the dipping sauce. Mix the fish sauce, lime juice, sugar, shallot, chili flakes, red chili and coriander together in a bowl.
- Dip the crab cakes first in flour, then in the beaten egg and then in the breadcrumb mix to coat.
- Heat a deep fat fryer to 170C and fry the crab cakes in batches for 3-4 mins until dark golden and cooked through. Drain on kitchen paper and serve with the dipping sauce.