Serving this dish is an opportunity to impress your guests with your culinary skills and share a taste of something special. The dipping sauce, with its complex layers of flavour, is the perfect complement to the delicate crab cakes, ensuring that every bite is a delight.
Crab Cakes Ingredients:
- 75g french beans, finely sliced
- 200g fresh white crab meat
- 1 red chilli, seeded and finely chopped
- 1 clove of garlic, crushed
- 4 spring onions, trimmed and finely chopped
- 1 tbsp freshly grated ginger
- grated zest of 1 lime
- 1 tbsp chopped coriander
- 75g fresh white breadcrumbs
- 1 tbsp mayonnaise
- 1 egg, beaten
- sunflower oil, for frying
For the dipping sauce:
- 5 cloves of garlic, roughly chopped
- 2 red chillies, roughly chopped
- 6cm piece of ginger, peeled and roughly chopped
- 2 dried kaffir lime leaves
- 1 stalk lemongrass, trimmed and roughly chopped
- 2 tablespoons chopped coriander
- 175g caster sugar
- 50ml rice wine vinegar
- 1 tbsp fish sauce or lime juice
- 1 tbsp soy sauce
Method of preparation:
Blanch the sliced green beans in boiling water for 2 minutes, then drain and chill in ice water. Drain again and set aside.
In a bowl, combine the crabmeat, chopped chilli, crushed garlic, spring onions, grated ginger, lime zest, chopped coriander and blanched beans. Add the breadcrumbs, mayonnaise and beaten egg and mix well.
Shape the mixture into small patties. If the mixture is too wet, you can add more breadcrumbs to bind it.
Fry the crab cakes: Heat the sunflower oil in a frying pan over a medium heat. Fry the crab cakes until golden brown on both sides. Drain on kitchen paper.
Place the garlic, chillies, ginger, kaffir lime leaves, lemongrass and coriander in a food processor and pulse until finely chopped. In a saucepan, dissolve the caster sugar in the rice wine vinegar over a medium heat. Add the chopped ingredients, fish sauce (or lime juice) and soy sauce. Simmer until the sauce thickens.
Arrange the crab cakes on a platter and serve with the sweet chilli & ginger dipping sauce.
