Mary Berry’s Asian Crab Cakes with Cucumber and Radish Salsa
This crab cake recipe from Mary Berry makes for a delicious canapé, dinner party starter or even midweek dinner; it's quick and easy to make and the fresh and spicy Southeast Asian-inspired flavours of ginger and lemongrass add a moreish intensity to the flavour of the crab cakes.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
Buy From
Introduction
This mixture can be made into 8 patties, if you are serving them for lunch or supper, or turned into tiny popcorn crab cakes for a canapé. Once the jar of lemongrass paste is open, it will keep in the fridge for 3 weeks or can be frozen for up to 3 months. If no lemongrass paste is available, use the grated zest of 1 lemon.
Ingredients
| 450g (1lb) | fresh white crabmeat |
| 150g (5oz) | panko breadcrumbs |
| 2 tsp | lemongrass paste from a jar |
| 2 tsp | grated fresh root ginger |
| 4 tbsp | full-fat mayonnaise |
| 2 tbsp | sweet chilli sauce |
| 1 | egg, beaten |
| 1 small bunch | coriander, leaves roughly chopped |
| sunflower oil, for frying | |
| For the salsa: | |
|---|---|
| 2 tbsp | sweet chilli sauce |
| About 3 tbsp | sunflower oil |
| 1 tsp | grated fresh root ginger |
| ½ tsp | lemongrass paste from a jar |
| ½ large | cucumber, peeled, deseeded and diced |
| 6 | radishes, thinly sliced into rounds |
| 1 small bunch | coriander, leaves roughly chopped |
| 4 | spring onions, trimmed and sliced |
Method
To make the crab cakes, first check the crabmeat for any shell. Place the crabmeat in a bowl with 100g (3¾oz) of the breadcrumbs and lots of salt and freshly ground black pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into approximately 40 tiny cakes.
Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.
Meanwhile, mix all the salsa ingredients together in a bowl and season to taste.
When ready to serve, heat a little sunflower oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden. Remove from the pan and set aside on kitchen paper to drain the excess oil.
Place on a large plate and serve with the salsa on the side.
Mary`s Tip: Crab cakes can be made but not fried up to a day ahead. Uncooked crab cakes freeze well.
Reviews
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment
