Recipe for Crispy Crab Cakes with Sweet Ginger Dip 
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Yield:
8
Ingredients:
Amount Ingredient
Crab cakes: ----------------
700 gm old potatoes peeled and quartered
1 x salt and freshly ground black pepper
450 gm white crebmeat thawed
6 x spring onions trimmed and roughly chopped
3 clv garlic peeled and finely chopped
50 x mm piece fresh root ginger peeled and finely chopped
2 sm red chillies seeded and chopped
50 gm can anchovy fillets drained and chopped
finely grated zest of 1 lime
45 ml chopped fresh parsley
45 ml chopped fresh coriander
125 gm fresh white breadcrumbs
30 ml black or white sesame seeds
seasonal flour for coating
2 x eggs beaten
50 gm unsalted butter melted
----------------- Sweet ginger dip: ----------------
2 x spring onions trimmed and finely chopped
25 x mm piece fresh root ginger peeled and grated
2 tbl dark soy sauce
6 tbl rice vinegar or cider vinegar
2 tsp sugar
----------------- To garnish: ----------------
Instructions:
Instructions: Cook the potatoes in a pan of boiling salted water on the simmering plate for 3 to 4 minutes.

Drain off most of the water cover and cook in the simmering ovenfor 15 to 20 minutes or until tender.

Drain then mash with a fork and allow to cool

Flake the crabmeat into a bowl.

Add the spring onions garlic ginger chillies anchovy fillets lime zest and herbs.

Season generously with salt and pepper.

Gently stir in the mashed potato.

With floured hands shape the crabmeat mixture into 16 patties.

Place on a board cover and chill in the refrigerator for 10 to 15 minutes.

Mix the breadcrumbs with the sesame seeds.

Dip the crab cakes one at a time in seasoned flour then in beaten egg and finally in the breadcrumbs to coat.

Brush the crab cakes all over with the melted butter and place in the large roasting tin.

Hang the tin from the second set of runners in the roasting ovenand cook for 20 to 25 minutes until golden brown and hot through turning the crab cakes halfway through cooking.

Meanwhile prepare the dip.

Whisk all the ingredients together in a bowl then transfer to a shallow serving bowl.

Drain the crab cakes on kitchen paper. Serve immediately with the ginger dip.

Fresh dressed crabmeat is available from fishmongers and fresh fish counters of larger supermarkets. Alternatively use frozen rather than canned meat. Rice vinegar is available from oriental food shops. For convenience the crab cakes can be prepared ahead and refrigerated far up to 4 hours before cooking.

These luxury fish cakes may be a little timeconsuming to prepare but they are well worth the effort. An orientalstyle dip is the perfect complement.

Serves 8

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