Finely slice the thai chilli and grind in a pestle and mortar along with the garlic clove and ginger to create a paste.
2
Step 2
Add the paste and roughly chopped coriander to your crab meat. Divide your sliced spring onions and add half of them to the mixture.
3
Step 3
Add the zest of half a lime and put it aside to use the juice for serving.
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Step 4
Give your crab meat a good mix to ensure all the herbs and spices are well disperesed, before adding one of your eggs.
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Step 5
Gradually add the desicated coconut and some of your breadcrumbs until the mixture binds and stiffens.
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Step 6
Divide your mixture into small patties and leave to refrigerate for 20 minutes.
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Step 7
Beat your remaining egg in a seperate bowl to create an egg wash. Line this bowl up next to a shallow plate of panko breadcrumbs and a plate of flour dusting.
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Step 8
Once your patties have had time to set, bring them out of the fridge.
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Step 9
Gently roll your crab cakes in the flour to create a light coating, and then dunk them in the egg wash. Finish by rolling them in the panko breadcrumbs.
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Step 10
Once you have successfully coated the crab cakes, they are resdy to fry on a medium heat until golden brown and piping hot all the way through.
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Step 11
Serve with the crab cakes with the lime wedges and additional dipping sauce if desired. Make sure you share them with friends, it would be shellfish not to!