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How to make Asian style crab cakes with mango chutney and cucumber

Yield = 8
Prep time: 1:20
Cook time: 0:15
Total time: 1:35

Ingredients

Crab Cakes

  • 1/3 cup mayonnaise
  • 1 large free range egg
  • 2 tablespoons fish sauce
  • 1/4 cup minced spring onions (about 3)
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon finely chopped fresh coriander
  • 1 long red chilli, very finely chopped
  • 2 teaspoons lime zest
  • 1 teaspoon sesame oil
  • 500g crab meat from 2 Antarctic King Crab halves, from the deli
  • 1 1/2 cups panko breadcrumbs (Japanese bread crumbs)
  • 1/2 cup canola oil, (approx) for cooking
  • 60g unsalted butter
  • 1/2 small Continental cucumber, very thinly sliced into rounds
  • Fresh coriander sprigs, for garnish

Mango Chutney

  • 1/2 cup sugar
  • 1 mango, peeled, pitted, cut into small dice
  • 1/4 cup rice wine vinegar
  • 2 tablespoons fresh lime juice

Method

  • Step 1 To prepare crab cakes, in a large bowl, whisk the mayonnaise, egg, fish sauce, onions, ginger, coriander, chili, lime zest and sesame oil to blend. Add the crabmeat and stir to coat, coarsely breaking apart, but keeping it in chunks. Fold in the breadcrumbs. Cover and refrigerate mixture for at least 1 hour to allow bread crumbs to soften and crab mixture to become more cohesive.
  • Step 2 Using your hands and about 1/4 cup of crab mixture for each, form crab mixture into 16 patties that are about 2 cm thick. Arrange crab cakes in a single layer on a tray as you form them. Crab cakes can be made up to this point 1 day ahead, covered and refrigerated.
  • Step 3 Meanwhile, to make the chutney, heat a heavy based medium saucepan over medium heat for 2 minutes. Add the sugar and cook without stirring, tilting pan as necessary to ensure sugar melts for about 5 minutes, or until colour turns amber brown. Resist urge to stir sugar as it cooks, as it will crystallize. Remove the pan from the heat and stir in the mango (caramel will seize as mango is added), then stir in the vinegar and lime juice. Return the pan to medium heat and simmer gently, stirring constantly, for about 3-4 minutes, or until caramel bits dissolve, mango begins to look translucent, and liquid just thickens. Transfer chutney to a bowl and cool completely. Mixture will continue to thicken slightly as it cools. Mango chutney can be made up to 1 week ahead, covered and refrigerated.
  • Step 4 To cook the crab cakes, heat a large non-stick frying pan over medium-high heat. Add half the oil and butter and cook for about 1 minute, or until butter melts. Working in batches, fry 6-8 crab cakes at a time for 2 minutes on each side, or until they are crisp and golden and heather through, adjusting heat as needed to ensure crab cakes brown evenly. Transfer to paper towels to remove any excess oil. Wipe out pan and repeat with remaining oil, butter, and crab cakes.
  • Step 5 To serve, place 2 crab cakes on each of 8 plates. Top each with some cucumber and spoon some mango chutney to the side. Garnish with coriander sprigs and serve.