Groucho Club crab cakes

• mixed crabmeat↗200g g
• fresh breadcrumbs↗100g g

  plus extra if needed

• mayonnaise↗2 tbsp tbsp
• Thai red curry paste↗1 tbsp tbsp
• small pack coriander

  roughly chopped, plus a few leaves to serve

• lime↗1

  zested, 1/2 juiced

• bunch spring onions↗

  half sliced, half shredded

• sunflower oil↗3 tbsp tbsp
• carrot↗1

  finely shredded, to serve

• sweet chilli sauce↗

  to serve

Step-by-step instructions

1. 1

   To make the crab cakes, tip the crabmeat, breadcrumbs, mayonnaise, curry paste, coriander, lime zest, juice and sliced spring onions into a bowl. Mix together until well combined – the mixture should be spoonable and not sloppy – this will depend on the ratio of brown crabmeat you use. If it’s too wet, add some more breadcrumbs to make it the right consistency.

2. 2

   Heat the oil in a frying pan. Divide the mixture into 4, shape into patties, then fry for 3 mins on each side until golden and crisp. If you are serving these as a canapé (which we did at the Groucho Club), you can simply fry tablespoons of the mixture to make mini cakes.

3. 3

   Scatter some carrot, the shredded spring onion and coriander leaves over the plate and serve the crab cakes on top with a pot of sweet chilli sauce on the side.