Ingredients (serves 2)
140g fresh crabmeat*
¼ cup shallots (scallions), finely chopped
2 teaspoons red chilli, finely chopped*
1 teaspoon Dijon mustard
½ cup panko bread crumbs*(Japanese breadcrumbs) + extra
1 egg white
2 limes, 1 juiced + 1 cut wedges for garnish
Extra virgin olive oil
Sea salt & cracked pepper
1 cucumber, 12 thin slices
Coriander (cilantro) for garnish
Chive & Lime Aioli
½ cup garlic or plain aioli (store bought)
1 teaspoon chives, finely chopped + extra for garnish
Squeeze lime juice
Method
- In a bowl combine crabmeat, shallots, chilli, Dijon mustard, panko breadcrumbs, egg white and 1 tablespoon lime juice, mix well. Season with salt and pepper, add extra panko breadcrumbs if the mixture is too wet. Form 6 small patties and place in the fridge for at least 20 minutes or cover with plastic wrap and chill overnight.
- For the chive and lime aioli, mix all ingredients together and set aside.
- In a non-stick pan, heat a little olive oil over medium to high heat. Cook crab cakes for 2-3 minutes on each side or until golden brown. Place on paper towel to drain any excess oil before serving.
To Serve
On 2 serving plates, spoon 3 dollops of aioli evenly on each plate and place a crab cake on top of the aioli. Place 3 x 2 slices of cucumber in between the crab cakes on each plate and top them with coriander. Garnish with 2 lime wedges in the center and scatter with extra chives and serve.
Chef's Notes
This recipe can be made the day before up to step 2. *Pre-prepared crab meat can be found at most supermarkets and fish markets. Panko breadcrumbs can be found in the Asian isle of supermarkets. Add more chilli if you like it hot, and you can substitute crab for coarsely chopped white fish if desired.
