For the crabcakes
4 tbsp vegetable oil
thumb-sized piece fresh ginger, peeled and finely chopped
1 tbsp garlic infused oil
2 tsp ground coriander
¼-½ tsp red chili powder
salt, to taste
1 tsp curry powder
2 tbsp lemon juice
25g/1oz fresh coriander leaves and stalks, chopped
400g/14oz prepared crab meat
1 large free-range egg
2½ tbsp mayonnaise, plus extra to serve
9-10 pieces of thick gluten free bread, made into crumbs in a food processor
Preheat the oven to 170C/325F/Gas 3. Heat half the oil in a non-stick pan and add the ginger. Cook for another 40 seconds.
Stir in the coriander, red chili powder, garlic infused oil, salt and curry powder and cook for another 20 seconds then take off the heat. Place into a large bowl.
Add the lemon juice, fresh coriander, crab, egg and mayonnaise to the spice mixture in the bowl.
Stir well and add the gluten free breadcrumbs. Divide into eight equal portions and form each into a circular shape.
Heat one tbsp of oil in a non-stick pan and cook the crabcakes in batches over a low moderate heat for about two minutes on each side, or until golden brown adding more oil as needed.
Place the cooked crabcakes on a baking tray and place them into the oven to stay warm while you cook the others.
To serve, take the warm crabcakes out of the oven, put them on a plate and serve with a spoonful of mayonnaise. Place the fresh lightly dressed salad leaves on the side.
Recipe adapted from: Good Food