Crab cakes with lemongrass and green mango recipe
The combination of hot and sour flavours from the minced bird’s eye chillies and bits of fresh green mango is what makes these crab cakes really stand out. They make a great snack or a dinner party starter. You could also use this recipe to serve less people for a quick midweek supper.
This recipe is from Season by Nik Sharma (Chronicle Books, £26). Photography by Nik Sharma.
Ingredients
- 455 g crab meat
- 4 shallots, minced
- 2 tbsp lemongrass (white part only), minced
- 3 tbsp fresh green mango, finely diced
- 2 tbsp fresh coriander leaves
- 2 bird’s eye chillies, seeded, if desired, and minced
- 1 tbsp Dijon mustard
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 whole lime, plus 2 limes, cut into wedges (optional)
- 0.5 tsp fine sea salt
- 35 g dry breadcrumbs
- 2 large egg yolks
- 1 tbsp vegetable oil, for frying
- 16 oz crab meat
- 4 shallots, minced
- 2 tbsp lemongrass (white part only), minced
- 3 tbsp fresh green mango, finely diced
- 2 tbsp fresh coriander leaves
- 2 bird’s eye chillies, seeded, if desired, and minced
- 1 tbsp Dijon mustard
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 whole lime, plus 2 limes, cut into wedges (optional)
- 0.5 tsp fine sea salt
- 1.2 oz dry breadcrumbs
- 2 large egg yolks
- 1 tbsp vegetable oil, for frying
- 16 oz crab meat
- 4 shallots, minced
- 2 tbsp lemongrass (white part only), minced
- 3 tbsp fresh green mango, finely diced
- 2 tbsp fresh coriander leaves
- 2 bird’s eye chillies, seeded, if desired, and minced
- 1 tbsp Dijon mustard
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 whole lime, plus 2 limes, cut into wedges (optional)
- 0.5 tsp fine sea salt
- 1.2 oz dry breadcrumbs
- 2 large egg yolks
- 1 tbsp vegetable oil, for frying
Details
- Cuisine: American
- Recipe Type: Crab
- Difficulty: Easy
- Preparation Time: 11 mins
- Cooking Time: 5 mins
- Serves: 7
Step-by-step
- In a large bowl, combine the crab meat, shallots, lemongrass, mango, coriander, bird’s eye chillies and Dijon mustard.
- Using a mortar and pestle or spice grinder, grind the coriander seeds to a coarse powder and add to the crab meat with the garam masala.
- Grate the lime zest and juice the whole lime, then add 1 teaspoon of the zest and 1 tablespoon of the juice to the crab meat, discarding the remaining zest and juice.
- Add the salt and breadcrumbs and mix gently to combine. Add the egg yolks and fold it into the crab meat mixture. Divide the mixture into fourteen equal parts and shape into 5cm (2 inches) rounds, 2.5 cm (1 inch) thick.
- Heat the oil in a medium cast-iron or non-stick frying pan over medium-low heat. Place four cakes in the pan and cook until golden brown and crispy, 2.5 to 3 minutes on each side. Drain on paper towels. Transfer to a plate and serve with the lime wedges and sauce, if desired.
This recipe is from Season by Nik Sharma (Chronicle Books, £26). Photography by Nik Sharma.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature