But there's no point growing it if you're not going to use it. Which is why it makes me so happy when I'm making a dish that allows me to open my back door and head out armed with my herb cutting scissors. This recipe for crab cakes, inspired by Nigel Slater, is a perfect use of my fresh coriander and is the perfect dish for a beautiful summer evening. Serve it outside with a glass of chilled rose wine for the ultimate in alfresco dining.
Crab Cakes with Coriander
(Serves 2 | total prep and cooking time 30 mins)
150g Brown crab meat
150g White crab meat
80g white bread crumbs
Juice and zest of a lime
2 spring onions - finely sliced
1 small chilli deseeded and finely chopped
Tablespoon of chopped coriander leaves
1 tablespoon mayonnaise
- Put the crab meat, bread crumbs, zest and juice of lime, chilli, spring onion, coriander and mayo into a large mixing bowl
- Season with a little salt and pepper and mix thoroughly
- Take 2 tablespoons of the mixture at a time and make into small patties and set aside
- Heat a shallow film of oil in a non-stick pan. Using a turner gently slide the fish cakes into the hot oil. They should sizzle immediately. Leave them to form a crust and then when golden flip them over to the other side for 3-4 mins.
- Lift them out very carefully, they have a tendency to break, but they taste good no matter what they look like!