These make a delicious lunchtime treat (served hot or cold, with salad), or on their own with the dipping sauce for a great dinner party starter.
Prep Time30 minutesmins
Setting time30 minutesmins
Total Time1 hourhr
Course: Lunch, Main Course
Servings: 6cakes
Ingredients
150gmashed potatoes
145gcrab meat(tin; drained 105g)
1/2red chilli(finely chopped)
2spring onions(sliced)
Handfulcoriander(finely chopped)
100gsweetcorn
1lime (zest only)
Seasoning salt/pepper
1egg
1-2sliceswholemeal bread
1tbspoil
Dipping Sauce
1spring onion(finely chopped)
1/2red chilli(finely chopped)
Handfulcoriander(finely chopped)
1tbspwater
1tsphoney
1/2lime (juice only)
Instructions
In a bowl, add the mashed potatoes, crab meat, chilli, spring onion, coriander, sweetcorn, lime zest and seasoning. Combine well and then mix in the egg.
Take the bread and blitz in a food processor until you have fine breadcrumbs.
Take a 1/4 cup of the mixture and shape into a round cake shape. Place the crab cake into the breadcrumbs and coat the outside. Set aside and repeat until you have used all the mixture.
Place into the fridge to set for half an hour.
Pre-heat the oven to 200°C/ 180°C fan/ Gas 6.
In a large frying pan, heat the oil over a medium heat. Add the crab cakes and fry for 2-3 minutes on each side until they are golden brown. Place on a plate lined with kitchen paper and blot off any excess oil.
Line a baking tray with greaseproof paper and place into the oven on the middle shelf for 15 minutes.
Whilst the crab cakes are in the oven, make the dipping sauce. Add all the dipping sauce ingredients into a small bowl and mix well.
After 15 minutes remove the crab cakes from the oven. They should be firm and crispy.
Serve hot or cold with salad for a delicious lunchtime treat, or on their own with the dipping sauce for a great dinner party starter.
Notes
Our Rustic Olive Mash makes a lovely accompaniment to this dish.