Daniel Green's Crab Cakes

Ingredients:

4 slices day-old white bread

1 red bird’s eye chili

10 g. clove garlic, peeled

50 g. small onion, peeled

1 Tbsp. ground coriander

4 eggs

2 egg whites

450 g. (1 lb.) fresh or premium canned crab meat

1 Tbsp. sesame oil

juice of 1 lime or lemon

1 Tbsp. light soy sauce

3-4 Tbsps. olive oil

Procedure:

Put bread in a blender and process into bread crumbs. Remove and divide into two equal portions. Set aside.

Put chili, garlic, onion, coriander, two eggs, and egg whites in the blender and process until smooth. Transfer mixture to a large bowl and add a portion of bread crumbs, crab meat, sesame oil, lime or lemon juice and soy sauce.

Make crab mixture into small patties.

Whisk remaining eggs and place in a shallow bowl. Place remaining bread crumbs in another shallow bowl.

Heat 1-2 Tbsps. oil in a large pan over high heat. Dip one patty at a time into whisked eggs, then coat with bread crumbs. Place into the pan and cook for two minutes on each side. You may want to turn the heat down if patties brown too quickly.