zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Horribly Expensive but Delectable Crab Cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Horribly Expensive but Delectable Crab Cakes

    Most crab cakes seem to be more about the breadcrumbs than the crab itself and are disappointing because of it. These use only the white meat and are fragrant and divine. I normally serve them with bowls of Chinese plum sauce mixed with a spot of tamarind paste or sauce, but you could use sweet chilli sauce or serve them with some simple salad leaves and a dollop of mayonnaise.

    • Preparation time: 35 minutes, plus chilling
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 50 minutes to 55 minutes 55 minutes

    Serves: 4

    Ingredients

    • 500g Hebridean white crab meat
    • 2 tbsp Desiccated coconut
    • 50g Coconut cream
    • 5cm Fresh root ginger, peeled and grated
    • 1 tbsp Thai fish sauce
    • 1 tbsp Oyster sauce
    • 3 Garlic cloves, finely chopped
    • 2 Eggs, beaten
    • 1 Lime, juice (or enough to taste)
    • 25–50g Fresh white breadcrumbs
    • 750ml Vegetable oil, for deep frying

    Method

    1. Mix all the ingredients together in a bowl, except for the breadcrumbs and oil. Grind in plenty of black pepper, then add half the breadcrumbs and mix well. Keep adding the breadcrumbs until the mixture is demonstrably firm enough to hold together. Mould the mixture into 8 cakes and chill in the fridge for at least 2 hours.
    2. Heat the oil in a deep-fat fryer to 180°C (or fill a large, deep saucepan just over a third full with vegetable oil and heat it until it turns a cube of bread golden in about 30 seconds). Deep-fry the crab cakes in two batches for 2–3 minutes each until they are golden-brown, then blot them dry on kitchen paper. (At this point you could leave the cakes for an hour or so at room temperature and finish the cooking later.)
    3. Heat the oven to 180°C/gas 4. Put the crab cakes on a heavy baking sheet and cook for 10–15 minutes. Serve immediately.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A smooth and seamless New Zealand chardonnay, lent richness by barrel-fermentation, is as delectable as the subtly Asian crab cakes.

    Comments

    Average user rating

    2 stars