Thai Style Crab Cakes

Thai Style Crab Cakes

These make a delicious lunchtime treat (served hot or cold, with salad), or on their own with the dipping sauce for a great dinner party starter.
Prep Time: 30 minutes
Setting time: 30 minutes
Total Time: 1 hour
Course: Lunch, Main Course
Servings: 6 cakes

Ingredients

  • 150g mashed potatoes
  • 145g crab meat (tin; drained 105g)
  • 1/2 red chilli (finely chopped)
  • 2 spring onions (sliced)
  • Handful coriander (finely chopped)
  • 100g sweetcorn
  • 1 lime (zest only)
  • seasoning salt/pepper
  • 1 egg
  • 1-2 slices wholemeal bread
  • 1 tbsp oil

Dipping Sauce

  • 1 spring onion (finely chopped)
  • 1/2 red chilli (finely chopped)
  • Handful coriander (finely chopped)
  • 1 tbsp water
  • 1 tsp honey
  • 1/2 lime (juice only)

Instructions

  • In a bowl, add the mashed potatoes, crab meat, chilli, spring onion, coriander, sweetcorn, lime zest and seasoning. Combine well and then mix in the egg.
  • Take the bread and blitz in a food processor until you have fine breadcrumbs.
  • Take a 1/4 cup of the mixture and shape into a round cake shape. Place the crab cake into the breadcrumbs and coat the outside. Set aside and repeat until you have used all the mixture.
  • Place into the fridge to set for half an hour.
  • Pre-heat the oven to 180oC (fan oven).
  • In a large frying pan, heat the oil over a medium heat. Add the crab cakes and fry for 2-3 minutes on each side until they are golden brown. Place on a plate lined with kitchen paper and blot off any excess oil.
  • Line a baking tray with greaseproof paper and place into the oven on the middle shelf for 15 minutes.
  • Whilst the crab cakes are in the oven, make the dipping sauce. Add all the dipping sauce ingredients into a small bowl and mix well.
  • After 15 minutes remove the crab cakes from the oven. They should be firm and crispy.
  • Serve hot or cold with salad for a delicious lunchtime treat, or on their own with the dipping sauce for a great dinner party starter.

Notes

Our Rustic Olive Mash makes a lovely accompaniment to this dish.
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