Gooseberry & elderflower fizz
A lightly floral Prosecco-based cocktail with crushed fresh fruit and refreshing cordial
Spiced crab cakes with lemon & lime aïoli
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 2
Skip to ingredients
- 100g white crabmeat
- 2 spring onionsfinely chopped
- 1 red chillideseeded and finely chopped
- small pack corianderleaves only, finely chopped, plus extra for serving
- 2 tbsp sesame seed
- 50g fresh breadcrumb
- 1 large egg yolk
- sunflower oilfor frying
- plain flourfor dusting
For the aioli
- 3 tbsp good mayonnaise
- zest ½ lime(after zesting, cut ½ into wedges for serving)
- zest ½ lemonplus a squeeze of juice
Nutrition: per serving
- kcal504
- fat40g
- saturates6g
- carbs20g
- sugars2g
- fibre2g
- protein16g
- salt1.4g
Method
step 1
Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
step 2
For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
