Thai Crab Cakes Recipe
Hot Thai crab cakes is an ideal lunch or a light supper. They are rich in protein and fibre, which supply essential energy to you. If crabmeat is not your favorite, replace it with minced prawn.
Ingredients: (Serves 6)
– 300 gram canned crabmeat, drained
– 1-2 fresh bird’s eye chillies, deseeded and finely chopped
– 6 spring onions, sliced
– 140 gram courgettes, grated
– 115 gram carrot, grated
– 1 tbsp chopped fresh coriander
– 2 tbsp cornflour
– 2 egg whites
– 1 spray sunflower oil
– lime wedges, to serve
For spicy dipping sauce
– 150 gram low-fat natural yogurt
– hot pepper sauce, to serve
– 2 tsp sesame seeds
– Place the crabmeat in a bowl and stir in the chillies, spring onions, courgette, carrot and coriander. Add the cornflour and mix well.
– Beat the egg whites together in a separate bowl then pour into the crab mixture and mix together.
– Heat a large frying pan and lightly spray with the oil, then drop small spoonfuls of the crab mixture into the pan. Fry the crab cakes over a low heat for 3-4 minutes, pressing down with the back of a spatula. Turn over halfway through cooking. Cook the crab cakes in batches.
– To make the sauce, mix the yougurt and hot pepper sauce in a small bowl and stir in the sesame seeds. Spoon into a small bowl and use as a dipping sauce for the cooked crab cakes. Serve immediately, with lime wedges alongside for squeezing over.
Tip: You can also use the oven instead of frying pan. Chill the mixture in the fridge for at least 30 minutes before baking. Preheat the oven to 400°F/200°C. Grease a baking sheet with the oil. Place the crab cakes into the oven and bake for 10 minutes on each side, or until golden brown.