Ingredients Jump to Instructions ↓

  1. 2 thin slices fresh white bread

  2. 1 small bunches coriander , finely chopped

  3. 4 cm ginger , finely grated

  4. 3 spring onions , finely chopped

  5. 1 tbsp Thai chilli paste

  6. 1 tbsp low-fat mayonnaise

  7. 2 tsp sake , or dry sherry

  8. 600 g fresh white crab meat

  9. 3 large egg whites , lightly beaten

  10. 1 tbsp sesame oil

  11. 1 tsp cumin seeds

  12. 1 large bunches coriander leaves

  13. 1 jalapeño pepper , or serrano chilli, seeds removed

  14. 1/2 tsp palm sugar , or castor sugar

  15. 150 ml coconut milk

  16. 1 lime , juice only

  17. 1/2 tsp white wine vinegar

  18. 3 tbsp shredded coconut

Instructions Jump to Ingredients ↑

  1. Method 1. Put the bread into a food processor and blitz into breadcrumbs. Set aside.

  2. Tip the coriander, ginger, onions, chilli paste and mayonnaise into a food processor and process to a thick paste. Add the mixture to the breadcrumbs and mix well.

  3. Stir in the crabmeat and egg whites.

  4. Shape the mixture into 15-18 small patties, each about 3-5cm in diameter. Place on a baking sheet lined with waxed paper and refrigerate for at least 30 minutes, or up to 4 hours.

  5. Heat the oil in a non-stick frying pan and cook the crab cakes in batches, for about 3 minutes each side. Drain on kitchen paper and keep warm.

  6. Meanwhile, make the chutney. Place the cumin seeds in a small saucepan and toast over a low heat until fragrant. Grind using a mortar and pestle.

  7. Place the cumin seeds, coriander, chilli and palm sugar into a food processor and pulse until chopped to a medium fine consistency.

  8. Add the coconut milk, lime juice and vinegar and process to a puree.

  9. Spoon into a bowl and add the shredded coconut. Serve with the crab cakes.


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