- Prep Time: 10 minutes
- Cook Time: 10 minutes
Aromatic Asian-Style Crab Cakes
These crab cakes deliver a punch of Asian flavours with the addition of lime, ginger, garlic and spring onions. Crab cakes are an excellent addition for venues wishing to offer exciting take-away options. Also a great starter, this dish requires minimal kitchen space so it's an ideal choice for cafes and other venues looking to deliver quality meals in confined kitchen areas. Scale up and watch these delicious crab cakes fly out the door!
- 450 gm Pacific West Blue Swimmer Crab meat
- 100g of breadcrumbs, fine
- 2 large eggs
- 6 spring onions, finely sliced
- 1 tbsp of light soy sauce
- 1 tsp Thai fish sauce
- 1 garlic clove, crushed
- fresh ginger, peeled and finely grated
- 1 lime, juiced
- plain flour
- salt, to taste
- white pepper, freshly ground
- 4 tbsp of vegetable oil
For the crab cakes
Combine the crab meat in a bowl with the eggs, breadcrumbs, spring onions, fish and soy sauces, ginger, garlic and lime juice. Season to taste with a little salt and pepper. Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour. Heat the vegetable oil in a large non-stick frying pan on a medium heat. When the pan has come to temperature, carefully arrange the crab cakes in the pan, making sure they don’t touch each other. Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil. Serve the crab cakes with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice. Alternatively, serve with your house made chips.
For our crab cakes we use Pacific West’s Blue Swimmer Crab Meat. This has been fully cooked and chilled and ‘ready to go’.
Product number: 4710, 4711, 4712
Pack size: 6 x 227g
Image and recipe courtesy Great British ChefsAdd to Favourites