Crabcakes with Chilli Mayo
250g/9oz/1 cup white crab meat
2 spring onions (scallions), chopped
1 red chilli, finely chopped
2 tsp grated fresh root ginger
1 tbsp Thai fish sauce
1 tbsp mayonnaise
2 tbsp chopped fresh coriander (cilantro)
50g/2oz/1 cup white breadcrumbs
plain flour to dust
1 tbsp oil
For the chilli mayo
150ml/¼ pint/scant ⅔ cup mayonnaise
1 garlic clove, crushed
2 tbsp Thai sweet chilli sauce
1 To make the crabcakes, put the crab meat, spring onions, chilli, ginger, fish sauce, mayonnaise and coriander in a blender or food processor and blitz until combined.
2 Add the breadcrumbs and blitz briefly. Form the mixture into 12 small patties and dust them lightly with flour. Cover and chill in the refrigerator for 1 hour.
3 To make the chilli mayo, mix together the mayonnaise, garlic and sweet chilli sauce in a bowl. Set aside.
4 Heat the oil in a frying pan over a medium heat and add the crabcakes. Cook for 2–3 minutes on each side or until crisp and golden brown.
5 Serve the hot crabcakes with the chilli mayo.