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Wednesday, June 8, 2016

Thai Crabcakes

How to Make Thai Crabcakes Recipe - preparation 15 minutes plus chilling cooking time 6–8 minutes calories 280 kcals

Serves 2

300g/11oz fresh crabmeat
1 hot red chilli, seeded
3 spring onions (scallions), diced
2 garlic cloves, crushed
fresh coriander (cilantro) sprigs
1 tsp Thai fish sauce
2 tbsp low-calorie mayonnaise
juice of ½ small lime
25g/1oz/½ cup fresh white breadcrumbs
spray oil
lime wedges and herby lite mayonnaise to serve

1 Put the crabmeat, chilli, spring onions, garlic, coriander, Thai fish sauce, mayonnaise and lime juice in a blender or food processor. Blitz in short bursts until well combined and tip into a bowl.

2 Stir in the breadcrumbs, then cover the bowl and chill in the refrigerator for 20 minutes to firm the mixture.

3 Divide the mixture into 8 equal-sized portions and shape with your hands into small round patties.

4 Spray a non-stick frying pan lightly with oil and place over a medium heat. When hot, add the crabcakes and cook for 3–4 minutes each side until golden brown.

5 Serve them hot with lime wedges and 1 heaped tbsp each lite mayonnaise mixed with chopped herbs of your choice.

Thai Crabcakes Recipe
Thai Crabcakes
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