2 scallions, trimmed and finely chopped green end only
1 tbsp freshly grated ginger
grated zest 1 lime
1 tbsp chopped coriander
75g gluten free breadcrumbs
1 tbsp mayonnaise
1 egg, beaten
sunflower oil , for frying
For the dipping sauce
1 tbsp garlic infused oil
2 red chilies, roughly chopped
6cm piece ginger, peeled and roughly chopped
2 dried kaffir lime leaves
1 stalk lemongrass, trimmed and roughly chopped
2 tbsp chopped coriander
175g caster sugar
50ml rice wine vinegar
1 tbsp fish sauce or lime juice
1 tbsp soy free seasoning sauce
Serves - 4
To make the dipping sauce, blend the garlic infused oil, chilies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped.
Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
Add the chili and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy free seasoning sauce. Remove from the heat and leave to cool to room temperature.
Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper.
Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chili dipping sauce.