Crabcakes with chilli syrup
For the crabcakes
- 100g/3½oz white breadcrumbs
- 100g/3½oz brown crab meat
- ½ tsp ground ginger
- ½ tsp dried chilli flakes
- 1 spring onion, finely chopped
- salt and freshly ground black pepper, to taste
For the chilli syrup
To make the crabcakes, place all the crabcake ingredients in a large bowl and mix together.
Place a non-stick medium frying pan over a medium heat. Divide the crabcake mixture into two, form each into a crabcake and place each into the heated pan.
Cook the crabcakes for two minutes on each side, until golden, then remove from heat and set aside.
To make the chilli syrup, place a small saucepan over a high heat. Place all of the chilli syrup ingredients into the pan and bring to simmering point. Simmer for two minutes, until a syrup consistency is reached.
To serve, place the crabcakes onto a plate and drizzle over the chilli syrup.