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Thai Crab Cakes Makes 10 cakes

  • Ingredients:

  • 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

Method

  1. 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.
  2. 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.
  3. 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
    minutes.
  4. Heat the oil in a frying pan. Lightly cook the cakes for 3-5 minutes on each side or until golden brown.
  5. Garnish and serve either hot or cold with a selection of dips.

Recipe kindly donated by The Seafish Industry

 

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