Ingredients
• 400g raw crab meat
• 4 green shallots, thinly sliced
• 2 cloves garlic, crushed
• 2 tsp fish sauce
• 2 cups dried multigrain breadcrumbs
• 1 cup aioli
• 2 tsp Dijon mustard
• ¼ cup roasted red capsicum strips
• Juice of 1 lime
• 1 tsp Tabasco sauce
• ½ cup plain flour
• 2 eggs
• 1 Tbsp water
• ½ cup plain flour
• Vegetable oil, for deep-frying
• Sea-salt flakes and freshly ground black pepper, to season
• Lime wedges, to serve
Method
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Put crab meat, shallots, garlic, fish sauce and ½ of the breadcrumbs in a large bowl, mixing to combine. Roll 1 Tbsp of mixture into a ball and place on a tray. Repeat to make 24 balls. Refrigerate for 10 minutes or until firm.
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Meanwhile, put aioli, mustard, capsicum, lime juice and Tabasco
in the jug of a blender and puree until smooth. Set aside. -
Put flour in a bowl and remaining breadcrumbs in another bowl. Put eggs and water in a third bowl and beat to combine. Toss balls in flour, shaking to remove excess. Next coat in egg mixture, then breadcrumbs.
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Pour enough oil into a large deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds. Cook balls in 2 batches, turning several times, for 3 minutes or until golden. Drain on kitchen paper. Season, then thread pairs of balls onto skewers. Serve crab cakes with aioli mixture and lime wedges.