100g white crabmeat
1 tbsp chopped chives
1 red chili, deseeded and finely chopped
small pack coriander, leaves only, finely chopped, plus extra for serving
2 tbsp sesame seeds
50g gluten free breadcrumbs
1 large egg yolk
sunflower oil, for frying
gluten free plain flour, for dusting
For the aioli
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon, plus a squeeze of juice
Combine the crab, chives, chili and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds.
While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab.
Add the gluten free breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan.
Dust the crab cakes with a little gluten free flour and fry gently for 3 mins on each side until crisp and golden.
Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Recipe adapted from: Good Food