For the crab cakes
500g/1lb 2oz fresh white crabmeat
200g/7oz mashed potato
1 red pepper, finely diced
1 tbsp chives
1 fresh red chili, finely chopped
110g/3¾oz gluten free plain flour
2 medium free-range eggs, beaten
110g/3¾oz gluten free panko breadcrumbs
2 tbsp vegetable oil
Serves - 4
Place the crabmeat, potato, peppers, chives and red chili in a large bowl, season with salt and pepper and mix well.
Shape the crab mixture into thick patties using wet hands. Lay on a plate and place in the fridge for at least 30 minutes to firm up.
Place the gluten free flour, breadcrumbs and eggs into three separate wide shallow bowls.
Once the crab cakes have rested, dredge them in the gluten free flour, then dip them in the egg and finally coat in the gluten free crumbs.
Return them to the plate to rest in the fridge until you are ready to serve. Preheat the oven to 200C/400F/Gas 6.
Heat a large frying pan and add the oil. Once hot, add the crab cakes and cook on each side for 3-4 minutes, or until crisp and golden-brown.
Place onto a baking tray in the oven for five minutes. To serve place the crab cakes on a dish top with a wedge of lime and serve with mayo.
Recipe adapted from: Good Food