Crab cakes recipe
 Whip up delicious ginger and coriander-tinged crab cakes when you’re pressed for time. 2cm/1in piece fresh root ginger, peeled 2 red chillies, seeds removed250g/9oz white crabmeat1 tbsp roughly chopped fresh coriander2 spring onions, finely sliced2 free-range eggs7-8 tbsp breadcrumbs plain flour, for dusting25ml/1fl oz olive oil 2cm/1in piece fresh root ginger, peeled 2 red chillies, seeds removed 250g/9oz white crabmeat 1 tbsp roughly chopped fresh coriander 2 spring onions, finely sliced 2 free-range eggs 7-8 tbsp breadcrumbs plain flour, for dusting 25ml/1fl oz olive oil sweet chilli jamfew handfuls salad leavesolive oil, for drizzlingsalt and freshly ground black pepper sweet chilli jam few handfuls salad leaves olive oil, for drizzling salt and freshly ground black pepper Method Place the ginger and chilli into a mini food processor and pulse until finely chopped. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Preheat the oven to 180C/160C Fan/Gas 4.Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Place the ginger and chilli into a mini food processor and pulse until finely chopped. Place the ginger and chilli into a mini food processor and pulse until finely chopped. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper. Recipe tips These crab cakes can be prepared the day before and left in the fridge overnight before cooking.