Spiced crab cakes with lemon & lime aïoli

• white crabmeat↗100g g
• spring onions↗2

  finely chopped

• red chilli↗1

  deseeded and finely chopped

• coriander

  leaves only, finely chopped, plus extra for serving

• sesame seed↗2 tbsp tbsp
• fresh breadcrumb↗50g g
• large egg yolk↗1
• sunflower oil↗

  for frying

• plain flour↗

  for dusting

• good mayonnaise↗3 tbsp tbsp
• zest ½ lime

  (after zesting, cut ½ into wedges for serving)

• zest ½ lemon↗

  plus a squeeze of juice

Step-by-step instructions

1. 1

   Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they’re still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.

2. 2

   For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.