CRAB CAKES RECIPE - BBC FOOD
Whip up delicious ginger and coriander-tinged crab cakes when you’re pressed for time.
Provided by Angela Hartnett
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 2
Number Of Ingredients 13
Steps:
- Place the ginger and chilli into a mini food processor and pulse until finely chopped.
- In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
- Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
- Preheat the oven to 180C/160C Fan/Gas 4.
- Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
- Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
- Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
- Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.
HOW TO MAKE DANDELION TEA - ORGANIC FACTS
A light, refreshing and nutritious drink straight from your yard!
Provided by Komal Narwani
Categories Beverage
Total Time 45 minutes
Cook Time 15 minutes
Yield 1 cup
Number Of Ingredients 4
Steps:
- Dandelion Root Tea
- Dandelion Leaf Tea
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Whip up delicious ginger and coriander-tinged crab cakes when you’re pressed for time.
From bbc.co.uk
Reviews 4.4
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Reviews 4.4
- Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.
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