crispy crab cakes with sweet ginger dip


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Cooking receipe to make crispy crab cakes with sweet ginger dip under category Aga Recipes. You may find some video clips related to this receipe below.

crispy crab cakes with sweet ginger dip

Crab cakes:

700g old potatoes peeled and quartered salt and freshly ground black pepper 450g white crebmeat thawed

6 spring onions trimmed and roughly chopped

3 garlic cloves peeled and finely chopped

50mm piece fresh root ginger peeled and finely chopped

2 small red chillies seeded and chopped 50g can anchovy fillets drained and chopped

finely grated zest of 1 lime

45ml chopped fresh parsley

45ml chopped fresh coriander

125g fresh white breadcrumbs

30ml black or white sesame seeds

seasonal flour for coating

2 eggs beaten

50g unsalted butter melted

Sweet ginger dip:

2 spring onions trimmed and finely chopped

25mm piece fresh root ginger peeled and grated

2 tbsp dark soy sauce

6 tbsp rice vinegar or cider vinegar

2 tsp sugar

To garnish:

lime slices

Cook the potatoes in a pan of boiling salted water on the simmering plate for 3 to 4 minutes.

Drain off most of the water cover and cook in the simmering ovenfor 15 to 20 minutes or until tender.

Drain then mash with a fork and allow to cool

Flake the crabmeat into a bowl.

Add the spring onions garlic ginger chillies anchovy fillets lime zest and herbs.

Season generously with salt and pepper.

Gently stir in the mashed potato.

With floured hands shape the crabmeat mixture into 16 patties.

Place on a board cover and chill in the refrigerator for 10 to 15 minutes.

Mix the breadcrumbs with the sesame seeds.

Dip the crab cakes one at a time in seasoned flour then in beaten egg and finally in the breadcrumbs to coat.

Brush the crab cakes all over with the melted butter and place in the large roasting tin.

Hang the tin from the second set of runners in the roasting ovenand cook for 20 to 25 minutes until golden brown and hot through turning the crab cakes halfway through cooking.

Meanwhile prepare the dip.

Whisk all the ingredients together in a bowl then transfer to a shallow serving bowl.

Drain the crab cakes on kitchen paper. Serve immediately with the ginger dip.

Fresh dressed crabmeat is available from fishmongers and fresh fish counters of larger supermarkets. Alternatively use frozen rather than canned meat. Rice vinegar is available from oriental food shops. For convenience the crab cakes can be prepared ahead and refrigerated far up to 4 hours before cooking.

These luxury fish cakes may be a little timeconsuming to prepare but they are well worth the effort. An orientalstyle dip is the perfect complement.

Serves 8

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