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Ingredients
Chilli cream
- ¼ cup sour cream
- 2–3 teaspoons sweet or hot chilli sauce
- ½ teaspoon ground cumin
- 1 tablespoon plain yoghurt
- 2 teaspoons fresh chopped chives
- 200 g crab meat, drained
- 1 cup fresh breadcrumbs
- 2 spring onions, finely chopped
- ¼ cup whole egg mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh coriander
- 1 tablespoon finely chopped red capsicum
- 1 egg, lightly beaten
- ½ teaspoon grated lime rind
- salt and pepper to taste
- oil for shallow frying
- 1 round Italian crusty loaf, quartered
- cos lettuce leaves
Method
1. To make chilli cream: Combine all chilli cream ingredients in a small bowl. Stir until combined.
2. In a bowl, mix crab meat, breadcrumbs, onion, mayonnaise, juice, coriander, capsicum, egg, rind, salt and pepper. Divide mixture into 4 portions.
3. Heat oil in frying pan. Drop each crab portion into pan, cook over medium heat 2–3 minutes each side; remove crab cake, drain on paper towels.
4. Halve bread quarters horizontally. Toast each side. Place bread bases on 4 serving plates and, on each place lettuce, crab cake, chilli cream and top quarter of bread.
