Spiced crab cakes with lemon & lime aïoli
By Good Food
Simple fishcakes made from delicate shellfish and Asian spices – coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
- Prep:20 mins
Cook:10 mins
plus chilling - Serves 2
- Easy
Nutrition per serving
- kcal 504
- fat 40g
- saturates 6g
- carbs 20g
- sugars 2g
- fibre 2g
- protein 16g
- salt 1.4g
Ingredients
- 100g white crabmeat
- 2 spring onions, finely chopped
- 1 red chilli, deseeded and finely chopped
- small pack coriander, leaves only, finely chopped, plus extra for serving
- 2 tbsp sesame seeds
- 50g fresh breadcrumbs
- 1 large egg yolk
- sunflower oil, for frying
- plain flour, for dusting
- 3 tbsp good mayonnaise
- zest ½ lime (after zesting, cut ½ into wedges for serving)
- zest ½ lemon, plus a squeeze of juice
Method
Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
