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How to Make Oriental Crab cakes

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Oriental Crab Cakes

An easy and quick recipe showing how to make oriental style crab cakes flavoured with fresh coriander and chilli and served with a citrus mayonnaise. Great as a starter or main course, using fresh, frozen or tinned crab meat.

See below for the full written recipe which  serves 2 as a main course or 4 as a starter.


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Oriental Crab Cakes Recipe

HT MC 30 mins plus optional refrigeration

Serves 2 for a main course or Serves 4 as a starter      
Recipe Tags:  Hot Seafood Shellfish Fruit Herbs Vegetables fishcakes Starter Main Course


For the Citrus Mayonnaise:
150ml/5fl.oz. Mayonnaise
1 teasp finely grated Lemon Zest
1 teasp finely grated Orange Zest
1 teasp Lemon Juice
1 teasp Orange Juice


For the Crab cakes

2 tbsp of the Citrus Mayonnaise
200g/7oz Crabmeat (pref brown & white) Fresh, frozen or tinned
1 Small Egg
175g/6oz Fresh Breadcrumbs
2 tbsp Freshly chopped coriander
1 small Red Chilli, deseeded and finely chopped
2 spring onions, thinly sliced
Plain flour for coating
Vegetable Oil for shallow frying

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1. First make the citrus mayonnaise. Place the mayonnaise in small bowl together with the, lemon and orange rinds and juice and whisk together until well blended. Transfer 2 tbsp to a large mixing bowl then cover and refrigerate the rest until you are ready to serve.

2. Add the crab, egg, breadcrumbs, coriander, chilli, spring onions and salt to the mayonnaise in the large mixing bowl and mix gently but thoroughly using a spatula or metal spoon.

3. Divide the mixture into eight portions and shape each into crab cakes.

4. Heat the oil in a large frying pan. Add the crab cakes and cook for 3-5 minutes on each side over a medium heat until golden brown and cooked through.

Drain on kitchen paper and serve hot.


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