crab cakes with tangy dipping sauce Recipe

• Vegetable oil, for deep fat frying.
• 9 slices thin cut white bread, crusts removed.
• 1 tbsp vegetable oil.
• 2 shallots, peeled and finely chopped
• .5cm fresh root ginger, peeled and finely chopped.
• 2 garlic cloves, peeled and finely chopped.
• ½ tsp Thai chilli paste
• .2 tbsp lemon juice.
• 25g fresh coriander leaves, finely chopped
• .3 x 170g cans crabmeat, drained
• .1 large free range egg, lightly beaten.
• 2½ tbsp mayonnaise
• .Salt, to taste....
• For the tangy dipping sauce
• 8 tbsp mayonnaise.
• 1 tsp taramind paste
• .2 tsp freshly squeezed lemon juice.

Directions