Around the World in 80 Dishes No.11: USA

Global kitchen

USA: crab cakes with Asian coleslaw, by Antony Worrall Thompson

Ingredients to serve 4

2 spring onions, finely chopped

1 fresh red chilli, deseeded and finely chopped

1 tablespoon chopped fresh coriander

1 tablespoon snipped fresh chives

Half tablespoon chopped fresh mint

One and a half tablespoons low-fat mayonnaise

Half teaspoon English mustard powder

Half teaspoon wasabi powder

1 egg yolk

450g fresh white crabmeat

50g seeded breadcrumbs

spray sunflower oil

115g seasoned plain flour

2 eggs, beaten

115g seeded breadcrumbs

225g bok choi, shredded

125g carrots, julienned

4 shallots, sliced

Half tablespoon grated fresh ginger

2 tablespoons shredded basil leaves

2 tablespoons coriander leaves

1 tablespoon mint leaves

1 clove garlic, chopped

1 fresh hot chillies, de-seeded and finely chopped

grated zest of 1 orange

juice of 1 orange

juice of 2 limes

1 tablespoon Asian fish sauce

Half teaspoon sugar

4 tablespoons peanut oil

salt and freshly ground black pepper, to taste

Method

To make the Asian coleslaw, mix the bok choi in a bowl with the carrots, shallots, ginger, basil, coriander, mint, garlic, chilli and orange zest. In a small bowl, whisk together the orange juice, lime juice, Asian fish sauce and sugar. Slowly whisk in the oil until emulsified. Add the dressing to the coleslaw and toss well. Season with salt and pepper. Chill, covered for 2-6 hours.

In a bowl combine the spring onion, chilli and herbs. In another bowl whisk together the mayonnaise, mustard, wasabi and egg yolk, then add the herb mixture to the mayo. Fold this mixture into the crabmeat, then add enough breadcrumbs to bind efficiently. Shape into four patties, then chill to firm up on an oiled plate, uncovered, for an hour but ideally overnight.

Preheat the grill to high. Lay out three plates to prepare the coating: one for the flour, one for the beaten egg and one for the breadcrumbs. Dip the crab cakes into the fl our, then the egg, then the breadcrumbs.

Spray each crabcake with oil, and grill for 3-4 minutes each side, ensuring they do not burn. Serve with Asian coleslaw.

From 'The Essential Diabetes cookbook', by Antony Worrall Thompson with Louise Blair (Kyle Cathie, £20). Photograph by Jonathan Gregson