Preparation time:
Cooking time:
Serves: 4-6
Ingredients
Crab Cakes
750gm McCain Sliced potatoes, steamed,
mashed and cooled
500gm Crab meat
2 large eggs
1 tbls light soy sauce
Zest and juice of 1 lemon
Zest and juice of 1 lime
¼ cup chopped fresh coriander
½ cup cornflake or bread crumbs
Salt and pepper to taste
Chili Sauce
½ cup sour cream
½ cup whole egg mayonnaise
¼ cup sweet chili sauce
1 tbls light soy sauce
Juice of ½ lemon
2 tbls chopped fresh coriander
Salt to taste
To Cook Cakes
¼ - ½ cup vegetable oil to shallow fry cakes
1 cup cornflake or bread crumbs to coat cakes
Method
Combine all crab cake ingredients well. Cover and refrigerate crab mix for 15 – 20 minutes or until ready to cook. Meanwhile make chili sauce by combining all sauce ingredients. Chill until ready to serve. To make cakes heat oil on a medium heat in a large non stick fry pan. Form crab mix into 10 -12 cakes and coat with crumbs. Fry cakes in small batches until golden brown. Serve warm with a drizzle of the chili sauce wedges of lemons and limes. Serve the cakes with a fresh green salad to make a great lunch or entrée offering.
Chef’s Tip
Make crab mix into mini cakes for a great finger food offering at your next party.