This will make about 18 small crab cakes,
Enough for a starter for 6 or a main course for 3.
450g (1 lb.) White Crab meat
110g (4 oz.) Butter (Melted)
110 g (4 oz.) Fresh Breadcrumbs
Juice Half Lemon
2 tbs. White Wine Vinegar
Generous Grinding Black Pepper
Pinch Salt
For Frying:
Flour
2 eggs (Beaten)
110g (4 oz.) Fresh Breadcrumbs
60g (2 oz.) Sesame Seeds
Sunflower Oil.
For Spinach:
450g (1 lb.) Baby Spinach
2 Tablespoons Sesame Oil (or olive oil)
1 Thumb Root Ginger
2 Large Cloves Garlic
1 Fresh Red Chilli
To Serve.
250g (8oz.) Carton Greek Yoghurt
Bunch Fresh Mint (chopped)
Tablespoon Honey
Go through the Crab meat very carefully to make sure there are no traces of shell in the mixture.
Now add the breadcrumbs, melted butter,lemon, vinegar,salt and pepper to the crab and mix gently but thoroughly together.
Put this into the fridge for an hour or two to set.
When chilled shape these by hand into small patties (18 approx).
Toss them in seasoned flour then in the beaten eggs and finally in the sesame/bread crumbs mxture.Shake off any surplus.
Heat some oil in a large shallow pan and brown the crab cakes quickly on both sides in batches.(Keep them warm in a low oven on some kitchen paper)
Spinach:
Wash and shake the spinach dry.
Peel the ginger and the garlic and slice thinly, and again slice these slices thinly to make matchstick pieces.Discard the seeds from the chilli and slice thinly.
Fry these very gently in the sesame oil for about 10 mts until they are transparent and soft but not browned. The oil will be strongly flavoured with the spices.
Now toss the spinach into the pan, you can do this handful by handful as the spinach shrinks quickly as it heats.
Fry the spinach for just a few minutes, when it has turned bright green it should be ready.
Keep this warm (or cook in advance and reheat at the last moment in the oven or in a microwave)
Mix the Yoghurt with the chopped mint and the honey.
To Serve
Put some of the spinach in the centre of the plates, put the crab cakes on these and dribble over the yoghurt
