Our latest club recipe involves some delicious Asian flavours, with crab cakes on the menu this week.
Our hospitality guests from Saturday's 2-1 win over Luton Town enjoyed this dish as their starter, before cheering the Cherries to another three points.
You can now give it a go yourself, with our chefs making the recipe available to supporters.
Browse full details below!
Ingredients:
- 5g leeks
- 100g Pasteurised white crab meat
- 2 tbsp sweet chilli dipping sauce
- 10g red chilli
- 2 tsp pomace oil
- 1.5 tsp mayonnaise
- 1 garlic clove
- 3g grated ginger
- 1 lime
- 1 egg (beaten)
- 1 spring onion
- 2 slices of white bread
- Coriander
- A pinch of salt
- A pinch of pepper
Method:
- Firstly, cook the leaks in a small pan of boiling salted water on a medium heat for approximately 1-2 minutes or until tender.
- Then drain the leeks and run them under cold water. Leave them to dry on kitchen paper.
- Next you will need to pop your crab meat into a bowl along with the cooked leeks and all the remaining ingredients, apart from the pomace oil, lime and some coriander for garnish.
- Season with salt and freshly ground black pepper and shape into eight small patties.
- Heat 1-2 tablespoons of pomace oil in a frying pan and cook the crab cakes until golden brown on both sides.
- Finally, serve. Add the crab cakes to a plate with a slice of lime and scatter coriander to garnish. You can serve with some chilli mayonnaise or sweet chilli dipping sauce alongside!
Allergens – Crustacean, gluten, egg & sulphites
