crab cakes with tangy dipping sauce Recipe
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Ingredients
- Vegetable oil, for deep fat frying.
- 9 slices thin cut white bread, crusts removed.
- 1 tbsp vegetable oil.
- 2 shallots, peeled and finely chopped
- .5cm fresh root ginger, peeled and finely chopped.
- 2 garlic cloves, peeled and finely chopped.
- ½ tsp Thai chilli paste
- .2 tbsp lemon juice.
- 25g fresh coriander leaves, finely chopped
- .3 x 170g cans crabmeat, drained
- .1 large free range egg, lightly beaten.
- 2½ tbsp mayonnaise
- .Salt, to taste....
- For the tangy dipping sauce
- 8 tbsp mayonnaise.
- 1 tsp taramind paste
- .2 tsp freshly squeezed lemon juice.
Directions
- How to make crab cakes with tangy dipping sauce
- 1. To make the dipping sauce, mix the mayonnaise, tamarind and lemon juice together until smooth. Transfer to a small dish, cover and chill until required.
- 2. To prepare the crab cakes, preheat the vegetable oil in a deep fat fryer to 170@C. Whiz the bread into crumbs and tip into a large bowl.
- 3. Heat the 1 tbsp of oil in a large non-stick frying pan and gently fry the shallots, ginger and garlic for 5 minutes until softened but not coloured, stirring regularly.
- 4. Add the shallot mixture to the bowl with the breadcrumbs. Stir in all the remaining ingredients and mix well. Season with salt to taste.
- 5. Roll the crab mixture into balls, about the size of a conker, and deep fry in batches until crisp and golden brown. Drain on kitchen paper. Serve with the tamarind and lemon mayonnaise for dipping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 1555 | |
| Calories from Fat 1270 | 82% |
| Total Fat 143.91g | 180% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.35g | |
| Cholesterol 45mg | 15% |
| Sodium 1518mg | 63% |
| Potassium 664mg | 19% |
| Total Carbs 57.81g | 15% |
| Dietary Fiber 12.7g | 42% |
| Sugars 4.45g | 3% |
| Protein 20.21g | 32% |
