We’re heading towards the summer; and that’s when crab is in the peak of its season. You can get hold of fresh crab from late spring, right through the summer and into early autumn. These ginger and coriander crab cakes are a delicious way to enjoy this tasty seafood, complemented with plenty of ginger zing, lime zest and coriander burst!
If you find yourself near the Cromer coast this summer, make sure to buy plenty of the infamous Cromer crab, which is often served in the shell, ready to eat. Just squeeze over some lemon and tuck into it right there gazing out at the waves. For another idea to enjoy the season’s fresh seafood, take a look at this crayfish rice with mango recipe. Serve the crab cakes with a mixed salad and a beer topped with lime.
These ginger and coriander crab cakes are a delicious way to enjoy this tasty seafood, complemented with plenty of ginger zing, lime zest and coriander burst!
Ingredients
420g cooked crab meat, ready to eat
2 spring onions, chopped as finely as possible
110g mayonnaise
1 tbsp juice of a freshly squeezed lime
3 tsp fresh ginger root, minced
1 clove garlic, peeled and minced
Handful of fresh coriander, finely chopped
A splash of Tabasco sauce
Sea salt and fresh ground black pepper to season
2 eggs
85g breadcrumbs, dried
Plenty of extra virgin olive oil to fry
Instructions
Mix the crab, onions, garlic, mayonnaise, lime juice, coriander, Tabasco and ginger together in a large bowl. Season very generously with sea salt and fresh ground black pepper.
Create 12 crab cakes using the palms of your hands.
Beat the eggs together in a small bowl. Pour the breadcrumbs into another small bowl. Dip each crab cake into the egg and then cover in breadcrumbs on the top, bottom and sides.
Heat plenty of olive oil in a frying pan, on a medium heat; and shallow fry the crab cakes in batches. They will absorb quite a bit of oil, so add more as necessary. Cook each patty for 2-3 minutes on each side until they turn golden brown.
[…] or fish. You could also just make the salad without the chicken, and serve it with these these ginger and coriander crab cakes. I like to enjoy my harissa chicken and rice salad with a freezer cooled beer topped with a slice […]
 
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I think I´ll try this with surimi, as it´s easier for me to find… Can´t wait!
[…] or fish. You could also just make the salad without the chicken, and serve it with these these ginger and coriander crab cakes. I like to enjoy my harissa chicken and rice salad with a freezer cooled beer topped with a slice […]