Spicy crab cakes

recipe

Spicy crab cakes

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Very more-ish, these fish cakes can also be made in miniature versions to serve with drinks. It is a fragile mixture, and you may prefer to chill the cakes before frying.

Ingredients

1 bunch spring onions, trimmed, and thinly sliced
2 tablespoons olive oil
500 g/1 lb white crab meat
1 free-range egg yolk, and
1 whole egg, separated
2 heaped tablespoons fresh white breadcrumbs
2 tablespoons each chopped chives, basil, coriander, fennel, or tarragon and parsley
1 to 2 teaspoons Tabasco, or Jalapeno sauce
1 teaspoon Worcester sauce
1/2 teaspoon Angostura bitters
salt
pepper
2 tablespoons mayonnaise
olive oil for frying

Serves: 3 Preparation: 20 Cook Time: 15 Total Time: 35min

Directions

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Gently fry the spring onions in olive oil, and then mix the rest of the ingredients, except for the egg white and mayonnaise.
Whisk the egg white to firm peaks, fold, together with the mayonnaise into the crab mixture. Shape into cakes, small, large, or medium, depending on how you plan to serve them.

Source: Frances Bissell