Crab cakes

Ingredients for 6 portions
Crab cakes 450 g of white crab meat 2 large eggs 100 g of breadcrumbs, finely ground 6 spring onions, finely sliced 2 tbsp. of Kikkoman naturally brewed soy sauce 1 tsp. of Thai fish sauce 1 fresh ginger, finely grated 1 garlic clove, crushed 1 lime, juiced salt white pepper, freshly ground plain flour To Serve 1 dash of olive oil 1 dash of lime juice salad leaves

Ingredients for 6 portions

Crab cakes

450 g of white crab meat
2 large eggs
100 g of breadcrumbs, finely ground
6 spring onions, finely sliced
2 tbsp. of Kikkoman naturally brewed soy sauce
1 tsp. of Thai fish sauce
1 fresh ginger, finely grated
1 garlic clove, crushed
1 lime, juiced
salt
white pepper, freshly ground
plain flour

To Serve

1 dash of olive oil
1 dash of lime juice
salad leaves

Preparation

Preparation time: 30 mins

For the crab cakes, carefully pick through the crab meat for any pieces of cartilage or shell. Combine in a bowl with the eggs, breadcrumbs, spring onions, fish and soya sauces, ginger, garlic and lime juice to taste.

Season with a little salt and pepper. Divide the mix into 50 g portions and shape into even-sized round cakes and lightly coat with flour.
Heat the vegetable oil in a large non-stick frying pan. When you feel a good heat rising, carefully arrange the crab cakes in the pan, making sure they don’t touch each other.
Allow the cakes to cook for 3-4 minutes on each side so they are hot in the centre and golden-brown on the outside. Use a palette knife to transfer the crab cakes from the pan on to kitchen paper to drain off excess oil.
Serve the crab cakes on a warm plate with a garnish of a few salad leaves dressed with a little olive oil and a squeeze of lime juice.