Petit crab cakes

Petit crab cakes

Petites bouchées de crabe

By
From
Luke Nguyen's France
Makes
30
Photographer
Alan Benson

These crab cakes are like no other, as I use six times more crab than breadcrumbs — and I also use large Japanese breadcrumbs, which I find give a better texture here than regular crumbs. This recipe makes an impressive and easy-to-prepare appetiser.

Ingredients

Quantity Ingredient
50g butter
125ml vegetable oil
1 lime, zested
lime wedges, to serve

Crab cakes

Quantity Ingredient
2 tablespoons dijon mustard
125g mayonnaise
1 egg
2 tablespoons fish sauce
1 small red onion, finely diced
2 spring onions, finely chopped
2cm knob of fresh ginger, finely diced
1 kaffir lime leaf, thinly sliced
1 tablespoon sliced coriander
2 teaspoons cumquat or lime zest
600g fresh crabmeat
90g panko, (Japanese breadcrumbs; see glossary)

Pickled cucumber & radish salad

Quantity Ingredient
100ml chinese black vinegar, (see glossary)
100g palm sugar
14 dill sprigs
1 lebanese cucumber, cut into long thin strips
6 baby radishes, thinly sliced
10 coriander sprigs

Method

  1. To make the crab cakes, combine the mustard, mayonnaise, egg, fish sauce, onion, spring onion, ginger, lime leaf, coriander and cumquat zest in a large mixing bowl. Whisk together, then gently fold the crabmeat and panko crumbs through. Cover with plastic wrap and refrigerate for 1 hour.
  2. Meanwhile, begin preparing the salad. Add the vinegar, sugar and four of the dill sprigs to a saucepan. Stir in 100 ml water and bring to the boil, then turn off the heat and allow to cool. Once cooled, add the cucumber and radish. Allow to lightly pickle for 30 minutes.
  3. Mould each crab cake into a small disc, about 4 cm wide and 2 cm thick.
  4. Heat a frying pan over medium–high heat, then add some of the butter and oil and wait until the mixture gets hot. Working in small batches, fry the crab cakes for 2–3 minutes on each side, or until crisp and golden brown, adding more butter and oil to the pan as needed. Drain on paper towel.
  5. Meanwhile, finish off the salad by tossing the pickled cucumber and radish in a small mixing bowl with the coriander and the remaining dill sprigs.
  6. Place the crab cakes on a serving platter. Scatter the lime zest over. Serve with the salad and lime wedges.
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