Recipe: Favis of Salcombe Crab Cakes with Chilli Dipping Sauce

Whilst this is the season of Christmas dinners, random concoctions using leftovers, eating out with friends and plenty of heart-warming meals – if you fancy something a bit lighter but still comforting, how about this fab crab cake recipe from Favis of Salcombe?

Favis of Salcombe have been fishing the waters off the South Devon coastline since 1972. Their hand-picked crab meat has won a series of awards and is delicious, fresh, easy to cook and good for you too!

Crab Cakes with Chilli Dipping Sauce

Makes 16

150g brown crabmeat

250g white crabmeat

200g mashed potatoes

1 small bunch fresh coriander, chopped

100g panko breadcrumbs

2 tbsp sesame seeds

50g plain flour

2 eggs, lightly beaten

vegetable oil, for frying

For the chilli dipping sauce

3 tbsp fish sauce

3 tbsp lime juice

1 tbsp caster sugar

1 shallot, finely chopped

1 tsp dried chilli flakes

1 red chilli, finely chopped

1 tbsp chopped coriander

Method:

1. Mix the brown crabmeat, white crabmeat, mashed potato and coriander together in a bowl. Season with salt and pepper.

2. Divide the mixture into 16 and roll into balls. Place the balls on a baking tray lined with greaseproof paper and chill for 30 minutes.

3. Mix the panko breadcrumbs and sesame seeds together in a shallow bowl. Tip the flour into a shallow bowl and the beaten egg into a separate shallow bowl.

4. Meanwhile make the dipping sauce. Mix the fish sauce, lime juice, sugar, shallot, chilli flakes, red chilli and coriander together in a bowl.

5. Dip the crab cakes first in flour, then in beaten egg and then in the breadcrumb mix to coat.

6. Heat a deep fat fryer to 170C and fry the crab cakes in batches for 3-4 minutes until dark golden and cooked through. Drain on kitchen paper and serve with the dipping sauce.