Spicy Thai Crab Cakes

Cooking Time

Ingredients

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Ingredients

  •   1 Thai chilli
  •   1 Garlic clove
  •   Bunch of roughly chopped corriander
  •   1 tsp Ginger paste
  •   Plain flour for dusting
  •   1 Lime
  •   4 tbsp Desiccated coconut
  • g Crab meat
  •   2 Spring onions
  •   2 Free range eggs
  • g Panko breadcrumbs

Method

  • 1

    Step 1

    Finely slice the thai chilli and grind in a pestle and mortar along with the garlic clove and ginger to create a paste.
  • 2

    Step 2

    Add the paste and roughly chopped coriander to your crab meat. Divide your sliced spring onions and add half of them to the mixture.
  • 3

    Step 3

    Add the zest of half a lime and put it aside to use the juice for serving.
  • 4

    Step 4

    Give your crab meat a good mix to ensure all the herbs and spices are well disperesed, before adding one of your eggs.
  • 5

    Step 5

    Gradually add the desicated coconut and some of your breadcrumbs until the mixture binds and stiffens.
  • 6

    Step 6

    Divide your mixture into small patties and leave to refrigerate for 20 minutes.
  • 7

    Step 7

    Beat your remaining egg in a seperate bowl to create an egg wash. Line this bowl up next to a shallow plate of panko breadcrumbs and a plate of flour dusting.
  • 8

    Step 8

    Once your patties have had time to set, bring them out of the fridge.
  • 9

    Step 9

    Gently roll your crab cakes in the flour to create a light coating, and then dunk them in the egg wash. Finish by rolling them in the panko breadcrumbs.
  • 10

    Step 10

    Once you have successfully coated the crab cakes, they are resdy to fry on a medium heat until golden brown and piping hot all the way through.
  • 11

    Step 11

    Serve with the crab cakes with the lime wedges and additional dipping sauce if desired. Make sure you share them with friends, it would be shellfish not to!

Ingredients

  • 1 Thai chilli
  • 1 Garlic clove
  • Bunch of roughly chopped corriander
  • 1 tsp Ginger paste
  • Plain flour for dusting
  • 1 Lime
  • 4 tbsp Desiccated coconut
  • 250 g Crab meat
  • 2 Spring onions
  • 2 Free range eggs
  • 150 g Panko breadcrumbs