Sat, 21 April 2018
(Makes 4 crab cakes)
ingredients:
140g cooked Japanese rice (80g uncooked rice), cold or hot
140g good quality cooked crab meat
1 tablespoon freshly grated ginger
1 medium fresh red chilli (seeds removed), finely chopped
1 tablespoon flat-leaf parsley, finely chopped
Salt and pepper, to season
Bowl of water, to dampen your hands
Flour, for dusting
Vegetable oil, for frying
A few lemon wedges, to serve
For the Dip:
100ml sour cream
Juice of ½ a lemon
Salt and pepper, to season
method:
1. Add the cooked rice, crab meat, ginger, chilli and parsley to a large bowl. Season with salt and pepper.
2. Using your hands mix all the ingredients together well.
3. Using dampened hands take one-quarter of the rice and crab mix and roll it in the shape of a ball.
4. Then, using your hands, flatten the ball and press firmly to make the shape of a patty.
5. Lightly dust the patties in flour, shaking off any excess.
6. Heat some vegetable oil in a non-stick frying pan over a medium heat and fry the patties for about 5 minutes on each side until golden brown.
7. Mix the sour cream, lemon juice, salt and pepper together in a small bowl.
8. Serve the crab cakes with the dip and lemon wedges.
