As my lemon crab cakes were a success and made it to our repeat lunch recipe book, I wanted to have a go at perfecting the flavour combinations that most suited our taste. This version we preferred as the lime really comes through and you get a lovely warmness from the dried chilli flakes. I added mint to mine as I had some in the garden but the coriander would be enough on its own to add freshness and lift the crab cakes. This is such an easy quick chuck together lunch or dinner that really packs a punch with its flavours, I love the way each mouthful has a different taste.
- 1 small tin of white crab meat (mine was drained weight 120g)
- 1 tbsp dried chilli flakes (or 1 fresh red chilli chopped)
- small bunch (3 tbsp) of coriander leaves picked and finely chopped
- 1 tbsp mint leaves, finely chopped (optional)
- 2 tbsp of pine nuts
- zest and juice of 1 lime
- 50g of breadcrumbs (I used wholemeal)
- 1 egg yolk
- seasoning (salt and pepper)
- plain flour for dusting
- olive oil for frying
- Combine the crab, chilli flakes, lime juice and zest, mint and coriander in a large bowl. Heat a small frying pan and toast the pine nuts. Use a spice grinder or pestle and mortar to roughly grind making sure there is still some texture, then tip into the bowl with the crab mixture. Add the breadcrumbs, egg yolk and a grind of salt and pepper, and mix lightly. Shape into 6 patties and chill in fridge for at least 30 mins.
- Once you are ready to serve 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 with a simple side salad and a drizzle of flavoured (recipe here) or plain olive oil