Some chefs will tell you that cooking is a creative process - an activity that uses the same mental muscles as painting, drawing and composing music. But for our homecook hero, Stephanie Rigg-Smith preparing food is not so much an art as a science.
400g crabmeat (squeeze all the liquid out of the crab when draining or you will end up with soggy crab cakes)
1 1/4 cups fresh white breadcrumbs
3 shallots, very finely chopped or minced
2 small red chillis, very finely chopped
1/2 spanish onion, very finely chopped
2 tbsp coriander, finely chopped
Juice of 1/2 lime
1 egg, beaten
100ml sour cream
Salt and pepper, to taste
1 cup dry breadcrumbs
Olive oil, for frying
In a bowl, combine all the ingredients except the dry breadcrumbs and olive oil. Blend together to form a soft mixture (if the mixture is too wet, add some fresh breadcrumbs). Form into small patties and coat each one lightly in dry breadcrumbs.
Pour enough oil into a frying pan to make a light film. Fry the patties for about 1 minute on each side, or until lightly golden.
To serve
Drain on kitchen paper. Serve with sweet chilli sauce.
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