Crisp on the outside, moist and light on the inside, these gluten-free crab cakes are perfect for a starter or light lunch. They are also ideal for making ahead, and then frying off at the last moment.
Place the bread into a food processor and blend until it has just become bread crumbs. In a bowl combine the crab meat with the shallot, coriander, chilli, lime zest, a squeeze of lime juice, 50g (2oz) of the breadcrumbs and the mayonnaise. Season with sea salt and black pepper and mix everything together until well combined. Divide the mixture into 12 equal portions and form into slightly flattened balls. Refrigerate for 30 minutes.
Place the beaten egg in one bowl and the remaining breadcrumbs in another. Dip the chilled crab cakes in the beaten egg yolk and then roll in the breadcrumbs until evenly covered. Set aside.
Pour 2.5cm (1in) sunflower oil into a medium pan. Place over a medium heat until a piece of bread dropped into the oil browns in about 40 seconds. Carefully place the crab cakes in the oil and fry for 3 minutes on each side until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
Serve the crab cakes with a green salad, extra mayonnaise and lime wedges.
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