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Home Food & Recipes

Crab cakes on a stick

These little balls just zing with the tangy aioli dipping sauce and lime wedges.
Andre Martin
12
10M
10M
20M

Ingredients

Method

1.

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.

2.

Meanwhile, put aioli, mustard, capsicum, lime juice and Tabasco
in the jug of a blender and puree until smooth. Set aside.

3.

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.

4.

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.

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