Spicy Crab Cakes with Cool Coriander Dip

These crab cakes are so quick and easy to make. I have used white and brown meat in this recipe as the brown meat has such such a richness in flavour while the white meat brings delicate tones as well as lovely texture. If the brown meat is a little too strong for your taste, simply substitute for more white meat.

Ingredients for Crab Cakes

200g fresh mixed white and brown crab meat

1 red chilli chopped finely

10g of fresh grated ginger

1 large garlic clove crushed

50g breadcrumbs

1 egg

Juice of 1 lime

Handful of coriander chopped finely

2 spring onion chopped finely

1/4 tsp of white pepper

A few drops of tabasco, or to your taste

Ingredients for Coriander Dip

1 handful of coriander, chopped

1 garlic clove, minced

1 tbsp lime juice

5 tbsp of natural yogurt

Chopped coriander and chilli powder to dress

Instructions

Combine the ingredients for your crab cakes, if you have time, cover and leave to chill for 30 minutes so the flavours have an opportunity to marry together.

Take your mixture out of the fridge and roll into even balls to make your cakes. Lightly dust the cakes with flour and put aside.

To make your dip, your chop the coriander finely, then combine all the ingredients and season to taste. To dress the dip, sprinkle a little chilli powder and chopped coriander.

Heat a pan on a medium heat with olive oil, when the pan is hot place in your crab cakes and cook for 3-4 minutes on each side until crispy and golden.

Serve immediately with your dip and enjoy!