Thai Crab Cakes Recipe
 To obtain the best taste for this recipe,
you should try to cook fresh crabs and use their crabmeat instead of
getting those packet meat from the supermarkets as it will be fresher.
It may require more efforts but the better taste will definitely justify
it.
Ingredients: (Serves 4)
Crabmeat from 2 medium size crabs (225 g/8
oz)
1 teaspoon ground coriander
¼ teaspoon chili powder
¼ teaspoon ground turmeric
2 teaspoons lime juice
1 teaspoon soft light brown sugar
2.5 cm/1 inch piece fresh root ginger,
peeled and grated
3 tablespoons freshly chopped coriander
2 teaspoons finely chopped lemon grass
2 tablespoons plain flour
2 medium eggs, separated
50 g/2 oz fresh white breadcrumbs
3 tablespoons peanut oil
Lime wedges, to garnishing
Mixed salad leaves, to serve
Method:
Place the crabmeat in a bowl with the ground
coriander, chili, turmeric, lime juice, sugar, ginger, chopped
coriander, lemon grass, flour and egg yolks. Mix together well. Divide
the mixture into 12 equal portions and form each into a small patty
about 5 cm/2 inches across. Lightly whisk the egg whites and put into a
dish. Place the breadcrumbs on a separate plate.
Dip each crab cake, first in the egg whites,
then in the breadcrumbs, turning to coat both sides. Place on a plate,
cover and chill in the refrigerator until ready to cook.
Heat the oil in a large frying pan. Add 6
crab cakes and cook for 3 minutes on each side, or until crisp and
golden brown on the outside and cooked through. Remove, drain on
absorbent kitchen paper and keep warm while cooking the remaining cakes.
Arrange on plates, garnish with lime wedges and serve immediately with
salad leaves while still warm.
Happy Cooking,
Carol |
