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  • crab cakes with tangy dipping sauce

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    crab cakes with tangy dipping sauce
     
    by Chez la mere
    373 recipes
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    Ingredients

    • Vegetable oil, for deep fat frying.
    • 9 slices thin cut white bread, crusts removed.
    • 1 tbsp vegetable oil.
    • 2 shallots, peeled and finely chopped
    • .5cm fresh root ginger, peeled and finely chopped.
    • 2 garlic cloves, peeled and finely chopped.
    • ½ tsp Thai chilli paste
    • .2 tbsp lemon juice.
    • 25g fresh coriander leaves, finely chopped
    • .3 x 170g cans crabmeat, drained
    • .1 large free range egg, lightly beaten.
    • 2½ tbsp mayonnaise
    • .Salt, to taste....
    • For the tangy dipping sauce
    • 8 tbsp mayonnaise.
    • 1 tsp taramind paste
    • .2 tsp freshly squeezed lemon juice.

    Directions

    1. How to make crab cakes with tangy dipping sauce
    2. 1. To make the dipping sauce, mix the mayonnaise, tamarind and lemon juice together until smooth. Transfer to a small dish, cover and chill until required.
    3. 2. To prepare the crab cakes, preheat the vegetable oil in a deep fat fryer to 170@C. Whiz the bread into crumbs and tip into a large bowl.
    4. 3. Heat the 1 tbsp of oil in a large non-stick frying pan and gently fry the shallots, ginger and garlic for 5 minutes until softened but not coloured, stirring regularly.
    5. 4. Add the shallot mixture to the bowl with the breadcrumbs. Stir in all the remaining ingredients and mix well. Season with salt to taste.
    6. 5. Roll the crab mixture into balls, about the size of a conker, and deep fry in batches until crisp and golden brown. Drain on kitchen paper. Serve with the tamarind and lemon mayonnaise for dipping.

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