Ingredients
500g fresh (or canned) crab meat
2 eggs, lightly beaten
1 cup fresh white bread crumbs
2 tablespoon fresh chopped coriander
1 spring onion,finely chopped
4 table spoon sweet chilli souce
juice and grated rind of 1/2 lemon
1 table spoon Dijon mustard
1 table spoon grated fresh ginger
butter and oil,for frying
flour,to coat
How To:
In a large bowl, combine crab meat (drain, if canned) with the eggs, bread crumbs, chopped coriander, spring onion, sweet chili sauce, mustard, ginger, lemon juice and rind, and mix thoroughly. Shape into small bite-size patties. Cover and refrigerate until just before serving.
Heat the butter and oil in a frying pan. Lightly toss the crab cakes in flour and fry for 2-3
minutes on each sides, or until golden. Drain on papper towels. Serve warm with your favorite souce or ketchup.

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