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.
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.
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