Ingredients
- 500 g (1 lb) fresh (or canned) crab meat
- 2 eggs, lightly beaten
- 1 cup (80 g/2⅔ oz) fresh white breadcrumbs
- 2 tablespoons chopped fresh coriander
- 1 spring onion, finely chopped
- 4 tablespoons sweet chilli sauce
- juice and grated rind of ½ lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon grated fresh ginger
- butter and oil, for frying
- flour, to coat
Pistachio avocado dipping sauce
- 1 tablespoon butter
- 90 g (3 oz) pistachios, shelled, finely chopped
- 1 ripe avocado
- 1 tablespoon lemon juice
- ½ cup (125 g/4 oz) mayonnaise
Method
1. In a large bowl, combine the crab meat (drain, if canned) with the eggs, breadcrumbs, chopped coriander, spring onion, chilli sauce, lemon juice and rind, mustard and ginger, and mix thoroughly. Shape into small bite-size patties. Cover and refrigerate until just before serving.
2. Heat the butter and oil in a frying pan. Lightly toss the crab cakes in flour and fry for 2–3 minutes on each side, or until golden. Drain on paper towels. Serve warm with Dipping Sauce.
3. To make Dipping Sauce: Melt the butter in a frying pan and cook the chopped pistachios until golden. Remove from the pan and set aside to cool. Mash the avocado in a bowl, add the lemon juice and stir through. Fold in the nuts and mayonnaise, top with extra chopped pistachios, if desired; cover, refrigerate for at least 1 hour.
