Ingredients

Ingredients For the mayonnaise

• 4 tbsp mayonnaise

• 1 roasted red pepper from a jar, finely chopped

• 1 lemon, finely grated zest only

• salt

For the dressing

• 1 bunch basil, roughly torn leaves only

• 1 tbsp chopped mint

• 250ml/9fl oz canned coconut milk

• 1 tbsp freshly grated ginger

• 2 garlic cloves , finely chopped

• 1 lime, juice only

• 2 spring onions, finely chopped

• pinch salt

• pinch cayenne pepper

For the crab cakes

• 4-5 slices white bread

• 1 small bunch parsley, finely chopped leaves only

• 1 large free-range egg yolk

• 2 tsp lemon juice

• 2 tsp Worcestershire sauce

• few drops Tabasco sauce

• 2½ tbsp Dijon mustard

• ½ tsp paprika

• sprig thyme, leaves only

• pinch of celery seeds

• freshly ground black pepper

• 3 tbsp olive oil

• 1 small onion, finely chopped

• 3 red peppers, seeds removed, flesh finely chopped

• 1 green pepper, seeds removed, flesh finely chopped

• 500g/1lb 2oz fresh white crabmeat

• 2 tbsp butter

For the noodles

• 200g/7oz rice noodles

• 1 carrot, cut into thin strips

• 8-10 asparagus spears, cut into 4cm/1½in pieces

• 1 red pepper, cut into thin strips

• 110g/4oz mangetout

• 110g/4oz baby sweetcorn, halved lengthways

• 110g/4oz beansprouts

• To garnish

• 1 lime, cut into wedges

• 50g/2oz roasted peanuts, roughly chopped

• 1 tbsp fresh coriander leaves

Description

Try This Colourful Fusion Meal For Two With Plenty Of Crisp Vegetables Alongside Impressive Homemade Crab Cakes.

View Full Recipe