- 100g/3½oz white breadcrumbs
- 100g/3½oz brown crab meat
- ½ tsp ground ginger
- ½ tsp dried chilli flakes
- 1 spring onion, finely chopped
- salt and freshly ground black pepper, to taste
- 3 tbsp white wine
- 3 tbsp caster sugar
- ½ tsp dried chilli flakes
- 1 tsp tomato ketchup
- To make the crabcakes, place all the crabcake ingredients in a large bowl and mix together.
- Place a non-stick medium frying pan over a medium heat. Divide the crabcake mixture into two, form each into a crabcake and place each into the heated pan.
- Cook the crabcakes for two minutes on each side, until golden, then remove from heat and set aside.
- To make the chilli syrup, place a small saucepan over a high heat. Place all of the chilli syrup ingredients into the pan and bring to simmering point. Simmer for two minutes, until a syrup consistency is reached.
- To serve, place the crabcakes onto a plate and drizzle over the chilli syrup.