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Thai Crab Cakes Recipe

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.

Thai crab cakes recipe

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.

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