Crab Cakes – Colchester Oyster Fishery
Delicious ginger and coriander-tinged crab cakes that are quick to make, cook up a large batch and freeze some for a rainy day.
Ingredients
- 4cm piece of fresh root ginger peeled
- 4 red chillies seeds removed
- 500g white crabmeat
- A handful of chopped fresh coriander
- 3 spring onions finely sliced
- 4 eggs
- 100g breadcrumbs
- Plain flour for dusting
- Olive oil for cooking
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