Crab Cakes

I would have tizzied them up for the photo but this was part of dinner last night and I had a hungry family waiting!  Panko crumbs are Japanese breadcrumbs which can be found in most supermarkets in the Asian food section.

Approximately 240g (8 oz) drained crabmeat

(I used fresh meat from a 170g tub and made up the difference with chopped cooked prawns)

3 spring onions, finely sliced

3 kaffir lime leaves shredded, or zest of one lime

1 fresh red chilli, finely chopped, or 1/2 tsp dried crushed chilli

1 tbs lime juice

1 tbs fish sauce

1 tbs oyster sauce

2 eggs (if small one more may be needed for crumbing)

2 tsp mayonnaise

1 + 3/4 cups Panko breadcrumbs

1/2 tsp garlic salt or 1/4 tsp salt and some garlic powder

1 cup oil for frying

Put crabmeat (and prawns if using), kaffir lime leaves, chilli, fish sauce, oyster sauce, 1 egg, mayonnaise and 3/4 cup panko into a food processor.  Process to combine.

Form into cakes, adding more mayo or panko as needed to keep cakes together, about 2 to 3 inches in diameter.

Mix 3/4 cup panko crumbs with the garlic seasoning, in another bowl mix the eggs.

Dip the cakes first into the egg then the breadcrumbs.

Heat the oil in a frying pan or wok until a bit of panko sizzles.

Lower the crab cakes into the oil and cook for about 2 minutes each side until golden and crispy, cooking in batches if necessary depending on the size of the pan.

Drain and serve with sweet chilli sauce and mayo.

Serves 6 as an appetiser.