• 400 g (13 oz) fresh white crabmeat
  • 400 g (13 oz) raw tiger prawns, peeled and deveined
  • 1 tablespoon hot curry powder (see page 16)
  • 2 garlic cloves, crushed
  • 1 teaspoon peeled and grated fresh root ginger
  • 1 fresh red chilli, deseeded and finely chopped
  • 4 tablespoons finely chopped red onion
  • 8 tablespoons chopped coriander leaves, plus extra to garnish
  • 1 small egg, beaten
  • 100 g (3½ oz) fresh wholemeal breadcrumbs
  • cooking oil spray
  • salt and pepper
  • lemon wedges, to serve

Place the crabmeat, prawns, curry powder, garlic, ginger, chilli, onion, coriander, egg and breadcrumbs in a food processor. Season well and pulse for a few seconds until well mixed. Transfer to a bowl, cover and chill in the refrigerator for 5–6 hours or overnight.

Preheat the oven to 200°C (400°F), Gas Mark 6, line a baking sheet with greaseproof paper and spray with a little cooking oil spray.

Divide the crab mixture into 16 equal portions and shape each into a round cake. Arrange on the prepared baking sheet, spray with a little cooking oil spray and bake for 20–25 minutes until lightly browned and cooked through. Garnish with coriander and serve immediately with lemon wedges.

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