Mini chilli crab cakes
- Preparation and cooking time
- Prep:
- Cook:
- Serves 12
Ingredients
- 2 crabmeat draines
- 1 Red chilli roughly chopped
- 1 Egg
- 1 Lime zest and juice
- 3 Spring onions roughly chopped
- 2 Ginger peeled and roughly chopped
- 15g Fresh coriander leaves picked and stems finely chopped
- 60g Gluten-free breadcrumbs
- Olive oil for brushing
- 2tsp Fish sauce
- 3tbsp Sweet chilli sauce
Method
- STEP 1
Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Put the crabmeat, chilli, egg, lime zest, spring onions, ginger, most of the coriander, half the breadcrumbs and 1 tsp fish sauce in a food processor. Blitz everything together until well combined. Divide the mixture into 12 and shape into mini crab cakes.
- STEP 2
Put the remaining breadcrumbs in a bowl and coat each crab cake in the breadcrumbs. Place the crab cakes on a lined baking sheet, brush the tops with oil and bake for 20 minutes until golden.
- STEP 3
Mix the lime juice, remaining fish sauce and sweet chilli sauce together in a small bowl. Serve with the baked crab cakes and garnish with coriander.
