Thai Crab Cakes Makes 10 cakes
- 340g (12oz) mixed crabmeat, defrosted
- 15g (half an oz) butter or margarine
- 15g (half an oz) flour
- 125ml (4 fl oz) milk
- 1 15ml spoon (1 tbsp) fresh chopped coriander
- 1 stalk lemon grass, finely chopped
- 1 green chilli, deseeded and chopped
- 1 15ml spoon (1 tbsp) fresh root ginger, peeled and grated
- salt and freshly milled black pepper
- 115g (4oz) breadcrumbs
- 1 egg, beaten
- 4 15ml spoon (4 tbsp) sunflower oil, for frying
- lime wedges, to garnish
- Melt the butter in a pan and add the flour. Cook for 1-2 minutes, stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2-3 minutes until mixture thickens.
- Remove the pan from the heat and add the crabmeat, coriander, lemon grass, chilli, ginger, salt, pepper and 30g (1oz) breadcrumbs. Mix together and leave to cool.
- Using floured hands, shape the crab mixture into 10 cakes. Dip the crab cakes in the beaten egg and coat in the remaining breadcrumbs. Cover and chill for 20
- Heat the oil in a frying pan. Lightly cook the cakes for 3-5 minutes on each side or until golden brown.
- Garnish and serve either hot or cold with a selection of dips.
Recipe kindly donated by The Seafish Industry