Treasures from the sea: Yummy Crab Cakes

Ginger and Coriander-tinged Crab Cakes served with honey mustard sauce

Whip up delicious ginger and coriander-tinged crab cakes when you're pressed for time. Many crab cakes are heavy in calories, sodium, and saturated fat which is so tasty, but oh so  not healthy. Plus they're often junked up with caloric and sodium-laden fillers and then deep-fried which is a tasty technique, but the caramelizing powers of deep-frying overwhelm the delicate, sweet crab. Often there’s too much sauce, too. Here’s how we put this seasonal treat within nutritional reach. We lightly season sweet, premium crab and use just enough mayonnaise, low-sodium panko, a Japanese breadcrumbs, and egg to bind it all together. We don't add any salt to the mixture, to keep sodium in check. The cakes are cooked in a slick of oil instead of deep-fried. We love a good rémoulade but overhaul the condiment to add a flavor punch without as much sodium. Our version of crab cakes is ideal for the season: a ¬vibrant and light dish that pairs perfectly with a crisp salad and glass of wine.

INGREDIENTS

For the crab cakes

• 2cm/1in piece fresh root ginger, peeled
• 2 red chillies, seeds removed
• 250g/9oz white crabmeat
• 1 tbsp roughly chopped fresh coriander
• 2 spring onions, finely sliced
• 2 free-range eggs
• 7-8 tbsp breadcrumbs
• plain flour, for dusting
• 25ml/1fl oz olive oil

PREPARATION

1. Place the ginger and chilli into a mini food processor and pulse until finely chopped.

2. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.

3. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.

4. Preheat the oven to 180C/365F/Gas 4.

5. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.

6. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.

7. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.

8. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.

Spicy Crab Cakes served with Glazed Buttered Baby Asparagus Spears

Sauces:

Crab cakes can be served with tartar sauce or for a change try one of the sauce below.

Zippy SauceIngredients:
¼ c. catsup
¼ cup mayonnaise
1 tbsp. horseradish
1 tsp. lemon juice
1 tsp. red pepper flakes

Whisk together all of the ingredients.

Mustard SauceIngredients:
½ cup sour cream
½ cup brown mustard
1/8 cup yellow mustard
¼ cup mayonnaise
¼ cup plain yogurt

Put all of the ingredients into a bowl and mix well.