Spicy Mango & Apricot Crab Cakes
Ingredients:
500g fish fillets
350g crab meat
35mL fish sauce
250g Wood’s Mango & Apricot Chutney
Pinch of sugar
10mL white wine
2 eggs
30g fresh chillies, chopped
¼ bunch coriander, chopped
1 small ginger knob, sliced finely
200g Wood’s Red Capsicum Relish
50mL oil
- Preparation Time
- 20 min
- Cooking Time
- 10 min
- Serves
- 10
Method:
Puree the fish and then include the crab meat. Add the Wood’s Mango & Apricot Chutney, sugar, eggs, wine, chillies and the fish sauce, along with the chopped coriander and ginger. Mix all the ingredients together to form a smooth textured paste. Form into even sized patties. Then gently heat a little oil in a fry pan and grill. You may if you wish add a little sesame oil at this stage. Top the cooked Spicy Mango & Apricot Crab Cakes with a little of the Wood’s Red Capsicum Relish and garnish accordingly.