The background to this recipe is simply a rescue to a deconstructed crab cake mix I was cooking tonight. I was making my mother and I’s crab cake recipe which I can cook in my sleep, well usually! Tonight I realised my mix was too wet and I didn’t have enough crumb to keep the form of a crab cake which i had planned to cook in my airfryer. So what was I going to do ? This is why I love cooking, I set quickly fried up some prawns in a little lemon zest and garlic added them to the crab mix with a little more lemon zest and popped in into the oven for the crumb to crunch a little more.
So now I have two dishes from the one recipe, crabcakes and a prawn and crab crumble!
yellow, orange and red pepper chopped into very small pieces
Half a tin of sweetcorn
one lemon juice of and zest of
3 cloves of garlic
3 strands of ginger
1 teaspoon of chinese five spice
1 teaspoon of chilli flakes
1 teaspoon of garlic powder
1 tablespoon of soy sauce
1.5 tablespoon of wholegrain mustard
2 tablespoons of worcestershire sauce
a good drizzle of sesame oil
1 tablespoon of tomato sauce
1 tablespoon of fish sauce
A quarter of a pack of panko breadcrumbs
Serve with egg fried basmati rice or wholegrain noodles
Fry off your chopped veg and garlic until they soften.
Wok fry your prawns in sesame oil with some zest of the lemon and half of its juice and garlic powder until pink through.
Drain your crab and squeeze all fluids from it ensuring the meat is a dry as it can be.
Next in a large bowl add your softened veg, crab, all your other wet and dry ingredients including the panko breadcrumbs into a oven proof dish and add the prawns. Zest more of the lemon over the entire mix and a drizzle of sesame oil and pop into the oven until you see the crumb begin to crisp.
Serve with wok fried egg rice or noodles and enjoy:)
You can adapt the above recipe to make delicious crabcakes by adding more breadcrumbs and less liquid and either fry on a hot pan or into the airfryer for ten minutes.