Ingredients

• 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

Directions

• 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.