Thai Crab Cakes with Chilli Jam
- 1/2 red chilli
- 1 clove garlic
- 50 g soft white bread, crusts removed and cut into small chunks
- 1/2 bunch coriander
- 100 g pack Castle MacLellan Luxury Orkney Crab Terrine
- Juice 1/2 lime
- 145 g can crabmeat, drained
- 1 egg, beaten, to bind
- Oil, for frying
- Chilli Jam, to serve
Place all of the ingredients for the crab cakes, except the crab meat and beaten egg, in a food processor and blitz together until well chopped and mixed together.
Add the crabmeat and half of the beaten egg and mix together on low setting just to combine, so that you still have some of the texture of the crab meat.
Divide the mixture into 8, and using wet hands to prevent the mixture sticking, form each into rounds about 1.5cm thick.
Heat oil in a large non-stick frying pan and when hot add the crab cakes. Cook for about 2 minutes on each side, or until lightly browned and cooked throughout.
Serve warm with chilli jam.
Tip: Take care not to overcrowd the pan when cooking. If using a smaller frying pan fry the Crab Cakes in batches and keep them warm in a low oven whilst cooking the remainder.