Crab cakes are definitely worth adding to your recipe repertoire and these are perfect for a dinner party. Serve with tamarind sauce or a mint raita.
1 tsp chilli flakes
1 tsp coriander seeds
6 black peppercorns
1 clove
2 tbsp desiccated coconut
225g/8oz mashed potato
225g/8oz crabmeat
2 spring onions, finely chopped
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint
1 tbsp peas
100g/3½oz plain flour
2 free-range eggs, beaten
100g/3½oz breadcrumbs
olive oil, for frying
Heat a frying pan over a medium heat. Add the spices and fry for 2-3 minutes, or until aromatic. Transfer the fried spices to a pestle and mortar and grind to a powder.
Mix together the spices, coconut, crabmeat, mashed potato, spring onions, herbs and peas in a large mixing bowl until well combined. Divide into six and shape into patties.
Place the flour, beaten eggs and breadcrumbs in separate shallow bowls. Dredge the crab cakes in flour, then dip into the egg and finally coat in breadcrumbs
Heat 1cm/½in of olive oil in a frying pan and fry the crab cakes for three minutes on each side. Remove and drain on kitchen paper.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
