Asian Crab Cakes with Mango Chutney

agfg.com.au

Retired and spend quality creative time in the kitchen. We stick to chicken, turkey, seafood and vegetarian dishes. My biggest vice would be dark chocolate! Favourite food - Mud Crab; Favourite fruit - Mango; Favourite vegetable - sugar snap peas. Bon Appetit from Down Under

Kick off your Asian-inspired feast with these spiced crab cakes and sweet mango chutney by Curtis Stone.

subheading: Mango chutney:

½ cup sugar

1 mango, pitted, peeled, and cut into 5 mm dice

¼ cup unseasoned rice wine vinegar

2 Tbs fresh lime juice

Sea salt

subheading: Crab cakes:

½ cup mayonnaise

1 large egg

2 Tbs Thai or Vietnamese fish sauce

1 Tbs peeled and minced fresh ginger

1 Tbs finely chopped fresh coriander

1 tsp toasted sesame oil

1 to 2 tsp seeded and finely chopped medium red chilli

½ tsp sea salt

Finely grated zest of 1 lime

¼ cup finely chopped spring onions, white and green parts

500g crab meat, picked over for cartilage and shells, well drained

1 ½ cups Panko (Japanese bread crumbs)

6 Tbs canola oil

60g unsalted butter

½ Lebanese cucumber, sliced into thin rounds, and then into matchstick-sized strips

Fresh coriander sprigs, for garnish

Flaky sea salt, such as Maldon or fleur de sel, for garnish

Directions at agfg.com.au

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