Crabcakes with Chilli Syrup

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

Estimated Nutrition

	Per Serving	Total
Calories	645.2 kcals	645.2 kcals
Carbohydrates	94.4 grams	94.4 grams
Fat	12.8 grams	12.8 grams
Protein	32.5 grams	32.5 grams

Cook Time

10 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

37.5
g

Caster Sugar

Approx 3 tbsp

CondimentsSauces

5
ml

Tomato Ketchup

Approx 1 tsp

GrainsCereals

100
g

White Breadcrumbs

Liquids

45
ml

White Wine

Approx 3 tbsp

NutsSeeds

0.5
tsp

Ground Ginger

0.5
tsp

Dried Chilli Flakes

For the crabcakes

1
1

Salt

To taste

1
1

Black Pepper

Freshly ground, to taste

0.5
tsp

Dried Chilli Flakes

For the syrup

Seafood

100
g

Brown Crab Meat

Vegetables

1
piece

Spring Onion

Finely chopped

Steps

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.