Spiced crab cakes with lemon & lime aïoli - Good Food Middle East
Simple fishcakes made from delicate shellfish and Asian spices – coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
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Ingredients
- 100g white crabmeat
- 2 spring onions, finely chopped
- 1 red chilli, deseeded and finely chopped
- small pack coriander, leaves only, finely chopped, plus extra for serving
- 2 tbsp sesame seeds
- 50g fresh breadcrumbs
- 1 large egg yolk
- sunflower oil, for frying
- plain flour, for dusting
- 3 tbsp good mayonnaise
- zest ½ lime (after zesting, cut ½ into wedges for serving)
- zest ½ lemon, plus a squeeze of juice
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