A few years ago after years of hating any seafood I finally started to branch out and try some, I dipped my toes in with these crab cakes and they’ve been a favourite of mine ever since. It’s nice and easy, just throw everything into a food processor and hey presto crab cakes!

Serves 3

Ingredients

• 2cm fresh ginger
• 2 red chillies
• 250g white crabmeat
• 2 spring onions
• 2 large eggs
• 7-8 tbsp Japanese breadcrumbs (you can use normal as well but these are really crispy)
• 3 tbsp plain flour

Method

1. Place the ginger and chill into a food processor and blitz until finely chopped. Add in the crabmeat and spring onions – you can also just mix together in a bowl but I really like how well combined it all gets in a food processor.
2. Crack in one egg and once combined add in 4 tablespoons of your breadcrumbs.
3. Divide the mixture into 6 portions and flatten, place these in the fridge for about 20 minutes or more. The longer you keep in the fridge the better as they will keep their shape better.
4. Preheat your oven to 180C and also head a frying pan on a medium heat.
5. Beat the remaining egg and place in a bowl. Alongside this get two other bowls, fill one with your flour and one with breadcrumbs to create a production line.
6. Dunk the crab cakes in the flour, then into the egg and finally the breadcrumbs.
7. Fry each crab cake in either olive oil for 2-3 minutes each side until crisp and golden brown. Then place the crabs on a baking try and bake for 5-10 minutes until cooked through.
8. I serve these with sweet chilli sauce (not homemade!) and a side salad.

You can make these as a great party food if you make the cakes smaller, follow steps 1-6 and keep them in the fridge and then just heat up when you need.