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Asian-style crab cakes with mango chutney and cucumber
Asian-style crab cakes with mango chutney and cucumber
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Prep Time:
80 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Elevate your meal with Curtis Stone's zesty crab cakes and refreshing mango salsa.
Ingredients:
  • 81.68 gm mayonnaise
  • 1 large free range egg
  • 48.80 gm fish sauce
  • 62.50 ml minced spring onions (about 3)
  • 20.00 ml finely grated peeled fresh ginger
  • 20.00 ml finely chopped fresh coriander
  • 1 long red chilli, very finely chopped
  • 2 tsp lime zest
  • 1 tsp sesame oil
  • 500g crab meat from 2 Antarctic King Crab halves, from the deli
  • 375.00 ml panko breadcrumbs (Japanese bread crumbs)
  • 115.00 gm canola oil, (approx) for cooking
  • 60g unsalted butter
  • 1/2 small Continental cucumber, very thinly sliced into rounds
  • Fresh coriander sprigs, for garnish
  • 1 mango, peeled, pitted, cut into small dice
  • 62.50 ml rice wine vinegar
  • 42.00 gm fresh lime juice
Instructions:
  • In a big bowl, combine mayonnaise, egg, fish sauce, onions, ginger, coriander, chili, lime zest, and sesame oil. Gently mix in the crabmeat, making sure to keep it chunky. Fold in the breadcrumbs. Chill mixture for at least 1 hour to enhance flavors and texture.
  • Shape the crab mixture into 16 patties, each about 2 cm thick, using your hands. Place the crab cakes in a single layer on a tray as you shape them. You can make the crab cakes up to 1 day in advance, cover them, and refrigerate.
  • Prepare the chutney by heating a medium saucepan over medium heat for 2 minutes. Add sugar and cook without stirring until it turns amber brown, about 5 minutes. Avoid stirring to prevent crystallization. Remove from heat and mix in mango (caramel may seize), vinegar, and lime juice. Return to heat, simmer, and stir constantly for 3-4 minutes until caramel dissolves, mango is translucent, and liquid thickens slightly. Transfer to a bowl to cool completely. The chutney will thicken as it cools and can be refrigerated for up to 1 week.
  • Begin by heating a large non-stick frying pan over medium-high heat. Add half of the oil and butter and wait for the butter to melt, approximately 1 minute. Cook the crab cakes in batches, frying 6-8 at a time for 2 minutes on each side until they are crispy, golden, and heated through, adjusting heat as necessary for even browning. Once done, transfer the cooked crab cakes to paper towels to blot any extra oil. Repeat the process with the remaining oil, butter, and crab cakes.
  • Serve by placing 2 crab cakes on each of 8 plates, topping them with cucumber, spooning mango chutney to the side, garnishing with coriander sprigs, and serving.

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