- 85g/3oz fresh breadcrumbs
- 1 free-range egg, beaten
- 150g/5½oz fresh brown and white crabmeat
- 1 tbsp plain flour, plus extra for dusting
- salt and freshly ground black pepper
- pinch chilli flakes
- 2 tbsp vegetable oil
- 3 tbsp sesame seeds, toasted in a hot pan
- 2 tbsp soy sauce
- 2 tsp sesame oil
- ¼ Romero pepper, deseeded, roasted, finely chopped
- 1 lime, juice only
- small handful fresh coriander leaves, chopped
- 1 lime, cut into wedges
- fresh parsley leaves to garnish
- For the crabcakes, mix the breadcrumbs, egg, crabmeat, flour, salt and freshly ground black pepper and chilli flakes in a bowl.
- Shape the crab mixture into four patties and dust with a little more flour.
- Heat the vegetable oil in a frying pan over a medium heat. Add the crab patties and fry for 3-4 minutes, or until golden-brown on all sides. Remove from the pan, drain on kitchen paper and keep warm.
- For the relish, place the sesame seeds, soy sauce, sesame oil, roasted Romero pepper and lime juice into a small pan over a medium heat and heat through.
- Add the chopped coriander, then spoon the mixture into a small dipping bowl.
- To serve, place the crabcakes onto a plate and serve with the lime wedges and the bowl of dipping sauce alongside.