This could actually be one of my favourite things to eat. I absolutely love the American, Maryland crab cakes which don’t contain any potato, instead they add a few crumbs from crackers to help absorb any moisture. Here I have added a few breadcrumbs to do the same job and given them an Asian vibe. Ready in under 15 minutes, these gorgeous crab cakes will not disappoint.
The recipe
Asian Crab Cakes
- Serves 2
Ingredients
Dipping sauce (optional)
Method
Mix together the crab cake ingredients in a bowl until the ingredients are evenly distributed. Try not to break up too many lumps. Make 4 fairy flat patties. Place in the fridge for 10 minutes to firm up.
Mix the dipping sauce ingredients together and set aside.
Carefully pan fry the crab cakes in ground nut oil using a non stick pan, until golden on each side. Roughly 3 minutes per side.
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Mix together the crab cake ingredients in a bowl until the ingredients are evenly distributed. Try not to break up too many lumps. Make 4 fairy flat patties. Place in the fridge for 10 minutes to firm up.
Mix the dipping sauce ingredients together and set aside.
Carefully pan fry the crab cakes in ground nut oil using a non stick pan, until golden on each side. Roughly 3 minutes per side.