Ingredients
Method
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.
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.
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.