1. Place the crab meat, spring onionsand coriander in a bowl and stir gently.
2. Whizz the ginger and chilli in a food processor until finely chopped and stir into the crab mixture.
3. Add enough egg to make the mixture stick together without being too wet, then stir in the breadcrumbs. Mould the mixture into evenly sized cakes and place them on a dish.Leave in the fridge for 20 minutes ( or overnight ) to set.
4. When you are ready to cook the crab cakes, preheat the oven to 180?C.
5. Beat the remaining egg with a tablespoon of water.Place the flour, beaten egg wash and breadcrumbs in three seperate dishes.
6. Remove the crab cakes from the fridge and coat them in flour, then dip in the egg wash and finally coat with breadcrumbs. Give them a gentle shake to remove any excess.
7. Pour olive oil into a hot frying pan, then add the crab cakes and fry for a couple of minutes each side until both sides are golden brown.
8. Place crab cakes on a baking tray, transfer to the oven and bake for 5 - 10 minutes, until tehy are hot in the centre. Serve with chilli salsa or sweet chilli jam and crisp green salad dressed with olive oil, salt and freshly ground black pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (516g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 2318 | ||
Calories from Fat: 2181 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 242.3g | 323 % | |
Saturated Fat 36.4g | 182 % | |
Monounsaturated Fat 170.6g | ||
Polyunsanturated Fat 26.2g | ||
Cholesterol 740mg | 228 % | |
Sodium 938.3mg | 32 % | |
Potassium 541.1mg | 14 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 4.8g | ||
Protein 37.1g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2318
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