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Thai Crab Cakes
Courtesy of UK Seafish Authority
Servings: 10
Prep Time: 20 Min.
Cook Time: 10 Min.
Chill Time: 20 Min.
What you need:
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12 oz. mixed crabmeat
1 Tbsp. butter or margarine
1 Tbsp. flour
1/2 c. milk
1 Tbsp. fresh chopped coriander
1 stalk lemon grass, finely chopped
1 green chili, deseeded and chopped
1 Tbsp. fresh root ginger, peeled and grated
salt and black pepper
1/2 c. breadcrumbs
1 egg, beaten
4 Tbsp. sunflower oil, for frying
lime wedges, to garnish
What to do:
1. Melt the butter in a pan and add the flour. Cook for 1-2 min., stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2-3 min. until mixture thickens.
2. Remove the pan from the heat and add the crabmeat, coriander, lemon grass, chili, ginger, salt, pepper and 2 Tbsp. 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 min.
4. Heat the oil in a frying pan. Lightly cook the cakes for 3-5 min. on each side or until golden brown. Garnish and serve either hot or cold with a selection of dips.

* Nutritional value per crab cake.

* Courtesy of Seafish, the UK Sea Fish Industry Authority
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Nutritional information:
Calories: 129;   Total Fat: 5g;   Total Carbs: 11g;   Fiber: 1g;   Protein: 10g;  
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