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Spicy crab cakes with rocket and a chilli dipping sauce

Spicy crab cakes with rocket and a chilli dipping sauce

Use crab sticks for these fishcakes.

  • Serves: 6
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    • 25 ml (5 tsp) olive oil
    • 1 x 2,5 cm finely chopped fresh ginger
    • 2 cloves garlic, crushed
    • 12 crab sticks, each cut into 6 pieces
    • 1 small red chilli, seeds removed and chopped
    • 4 spring onions, chopped
    • 1 small bunch fresh coriander, chopped
    • 2 ml lemon pepper
    • 3 large eggs
    • 125 – 200 ml cake flour
    • 250 ml (1 cup) breadcrumbs or panko crumbs
    • rocket leaves and sweet chilli dipping sauce
    • juice and rind of lime
    • oil for deep frying
    • sea salt to taste

Method

    1. Heat the oil in a frying pan over a moderate heat and sauté the ginger and garlic for a minute, add the crab sticks and cook until they start to break up. Add in the chilli and cook a further minute.
    2. Add the spring onions then turn off the heat, mix in coriander, juice and rind of the lime and seasoning and leave the mixture to cool.
    3. Add eggs and sufficient flour to make the mixture firm enough to shape into small patties.
    4. Shape into small rounds about 2 cm thick then crumb them with breadcrumbs. Place in the refrigerator for 30 minutes or longer to firm up.
    5. Heat oil and deep fry until golden brown and cooked through, about 6 – 8 minutes. Drain well.
    6. Serve on a bed of rocket with a sweet chilli dipping sauce.

    From the Spekko kitchen

    • Use fresh crab meat instead of crab sticks.
    • Substitute the cake flour with cooked Spekko Saman White Rice.