Spicy Thai Crab Cakes with Lemon and Lime Aioli

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients: (Makes 6)

2cm piece of fresh ginger, peeled and finely diced

2 red chiles, deseeded and finely minced

1 clove of garlic, finely minced

250g/8.8 oz can of white crab meat, drained well – you can swap crab for salmon or tuna, if preferred

1 tbsp of freshly chopped coriander

1 tbsp of freshly chopped parsley

2 spring onions, roughly chopped

8 tbsp of breadcrumbs – I used homemade

Plain flour, for dusting and shaping

2 large free-range eggs

Vegetable or olive oil oil, to fry

Lemon Lime Aiöli –

4-5 tbsp of mayonnaise

Zest from 1/2 lime + a squeeze of the juice

Zest 1/2 lemon + a squeeze of the juice

1 clove of garlic, finely minced

Method:

1. To make the crab cakes: In a medium-sized mixing bowl combine the ginger, chilli, crab meat, coriander, parsley and chopped spring onions. Crack in one of the eggs and add 4 tbsp of the breadcrumbs. Mix to combine.

2. Divide the mixture into 6 equally sized portions. Now mould into patties. Place on a lined tray and pop into the fridge to chill for 30 minutes.

3. One chilled and firm, remove the crab cakes from the fridge. Beat the remaining egg with one tablespoon of water in a separate bowl. Dust each patty with a little of the plain flour, then dip and coat in the beaten egg. Finish by tossing in the breadcrumbs to coat and shaking off the excess breadcrumbs.

4. Heat approx. 2 tbsp of oil in a large frying pan. Once the oil is hot enough, fry the crab cakes 2-3 minutes each side. Then transfer to a large baking dish and finish cooking in the oven for 10 minutes or until piping hot in the centre.

5. To make the aiöli: Combine the mayonnaise with the zest, lime and lemon juice and minced garlic until combined. Serve the crab cakes hot with salad and the aiöli dipping sauce and some extra sweet chilli or a drizzle of Sriracha. I also love to garnish with lime or lemon wedges and a scattering of extra chopped herbs. Enjoy!

From whatjessicabakednext.com