coriander & chilli pesto crab cakes
Serves 4
Ingredients
Crab cakes
2 tbsp / 2x15mlsp Stark Naked Coriander & Chilli Pesto
1/2 bunch spring onions, trimmed and thinly sliced
2 x 170g cans crab meat, drained well
1 egg white, lightly beaten
1tsp / 5mlsp cornflour
1tbsp / 15mlsp sesame oil
1tbsp / 15mlsp vegetable oil
Dipping sauce
2tbsp / 2 x 15mlsp Stark Naked Coriander & Chilli Pesto
1tbsp / 15mlsp sesame oil
Cooking instructions
To make crab cakes stir all ingredients except the oils together. Shape into 8 balls and then flatten to form discs. Put onto a plate, cover and chill for 1 hour.
Heat the oils in a frying pan. Cook the crab cakes over a medium heat until golden brown for 5-7 minutes, turning once. To make the dipping sauce stir the pesto and oil together, put into a bowl and serve with the crab cakes.
Stark Naked Coriander & Chilli Fresh Pesto Crab Cakes - brimming with flavour!
Serve as a starter or a main course with noodles and stir-fried vegetables.