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Cover: A dish for all seasons

11Jun 12

Ginger and Coriander Crab Cakes

Ginger and Coriander Crab Cakes 

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.

Ginger and Coriander Crab Cakes
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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
  1. 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.
  2. Create 12 crab cakes using the palms of your hands.
  3. 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.
  4. 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.

 

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2 comments

  1. I think I´ll try this with surimi, as it´s easier for me to find… Can´t wait!

    Reply
  2. […] 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 […]

    Reply

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