This twist is on a delicious crab cake recipe by chef Martin Wishart uses aromatic Asian flavourings, including Kikkoman soy sauce.
- Cooking Time30 mins
- 450g of white crab meat
- 2 large eggs
- 100g of breadcrumbs, finely ground
- 6 spring onions, finely sliced
- 2 tbsp of Kikkoman soy sauce
- 1 tsp of Thai fish sauce
- 1 fresh ginger, finely grated
- 1 garlic clove, crushed
- 1 lime, juiced
- White pepper, freshly ground
- Plain flour
- 4 tbsp of vegetable oil
- 1 dash of olive oil
- 1 dash of lime juice
- Salad leaves
For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice to taste.
Season with a little salt and pepper. Divide the mix into 50g portions and shape into even-sized round cakes and lightly coat with flour.
Heat the vegetable oil in a large non-stick frying pan. When you feel a good heat rising, carefully arrange the crab cakes in the pan, making sure they don't touch each other.
Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil.
Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice.