DUDLEY NEWBERY

Cemais Crab Cakes

Serves 4

Ingredients
50g Cracker cheese biscuits
450g White crabmeat
1 Tablespoon Fresh parsley chopped finely
1 Tablespoon Fresh coriander chopped finely
1 Egg
2 Tablespoon Mayonnaise
Zest of one lime
Juice of ½ a lime
½ Teaspoon Cayenne pepper
1 Teaspoon Nam pla (Salt flavored fish sauce)
75g Butter

Method
Put the biscuits in a plastic bag, using a rolling pin break the biscuits into fine pieces.
Put the white crab meat into a bowl with the herbs, biscuits and mix together.
In a clean bowl, mix together the egg, mayonnaise, zest and juice of the lime, and the cayenne pepper.
Add the sauce to the crab meat and mix well, keep some of the sauce to one side, incase the mixture becomes too wet.
Divide the mixture into 8 and shape into small balls.
Press each ball and flatten slightly to create a round flat shape.
Leave to stand before cooking so that the biscuits soak up any excess moisture in the crab cakes.
Heat the butter in a frying pan and cook the crab cakes until they are golden brown on both sides.
Serve with fresh rocket, mayonnaise and fresh lemon.