Name: Spiced crab cakes with lemon & lime aïoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 100g white crabmeat; 2 spring onions finely chopped; 1 red chilli deseeded and finely chopped; small pack coriander leaves only, finely chopped, plus extra for serving; 2 tbsp sesame seed; 50g fresh breadcrumb; 1 large egg yolk; sunflower oil for frying; plain flour for dusting; 3 tbsp good mayonnaise; zest ½ lime (after zesting, cut ½ into wedges for serving); zest ½ lemon plus a squeeze of juice

Spiced crab cakes with lemon & lime aïoli

100g white crabmeat
2 spring onions
finely chopped
1 red chilli
deseeded and finely chopped
small pack coriander
leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil
for frying
plain flour
for dusting

For the aioli

3 tbsp good mayonnaise
zest ½ lime
(after zesting, cut ½ into wedges for serving)
zest ½ lemon
plus a squeeze of juice

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.