Simple fishcakes made from delicate shellfish and vibrant spices – coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
Prep:20 mins
Serves 2
100g white crabmeat2 spring onions, finely chopped1 red chilli, deseeded and finely choppedsmall pack coriander, leaves only, finely chopped, plus extra for serving2 tbsp sesame seed50g fresh breadcrumb1 large egg yolksunflower oil, for fryingplain flour, for dusting
STEP 1Combine 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 2For 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.
