Crabcakes with Chilli Syrup

Handmade crab cakes pan-seared until golden and served with a sweet and spicy white wine chilli reduction.

Quick Seafood Appetiser Spicy Crab

Estimated Nutrition

Calories

645.2

kcal / serving

645.2 kcal total

Carbs

94.4g

per serving

94.4 g total

Fat

12.8g

per serving

12.8 g total

Protein

32.5g

per serving

32.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

37.5

Caster Sugar

Approx 3 tbsp

CondimentsSauces

Tomato Ketchup

Approx 1 tsp

GrainsCereals

100

White Breadcrumbs

Liquids

White Wine

Approx 3 tbsp

NutsSeeds

0.5

tsp

Ground Ginger

0.5

tsp

Dried Chilli Flakes

For the crabcakes

Salt

To taste

Black Pepper

Freshly ground, to taste

0.5

tsp

Dried Chilli Flakes

For the syrup

Seafood

100

Brown Crab Meat

Vegetables

piece

Spring Onion

Finely chopped

Method

Combine all crabcake ingredients in a large bowl and mix well.

Divide the mixture into two portions and shape them into cakes.

Heat a non-stick frying pan over medium heat and add the crabcakes.

Cook for two minutes per side until golden then set aside.

Combine syrup ingredients in a small saucepan over high heat.

Simmer the mixture for two minutes until it reaches a thick consistency.

Platter the crabcakes and drizzle with the warm chilli syrup.