Try this tasty recipe for Thai Crab Cakes. Quick to cook, easy to prepare and very tasty to eat. We have fresh crabs in the shop either whole or dressed that will be just right for this.
The most commonly eaten crab in the UK is the common edible or brown crab they can weighs up to 3kg. They contain plenty of sweet, succulent flesh. Female or hen crabs are said to have sweeter flesh than males but the males or cock crabs tend to have more white meat. Our crabs are delivered live and are prepared in our shops so what you see on the counter will be really fresh. Brown crabs are a good source of protein whilst still having a low-fat content and very few calories
Serves 4 as a main course or 6 as a starter
Ingredients for Thai Crab Cakes
340g crabmeat from Walter Purkis
½ inch fresh root ginger, peeled and chopped
1 red chilli, de-seeded and finely chopped
2 spring onions, finely sliced
1 tbsp freshly chopped coriander
8 tbsp homemade breadcrumbs
2tbsp plain flour
Sunflower oil, for cooking
Bag of mixed leaves and 4tbsp sweet chilli sauce, to serve
Cooking instructions for Thai Crab Cakes
Place the crab meat in a large bowl with the ginger, chilli, spring onions and coriander.
Add 1 of the eggs and 5 tbsp of the breadcrumbs, and give it a good stir. The mixture should be moist, but not too wet – you’re aiming for a sticky consistency that holds together, so it’s easy to shape into patties. Spoon in a few more breadcrumbs, if necessary, until it feels right.
Shape the mixture into 12 cakes about 2cm thick, popping them on a plate as you go. Cover with cling film and place in the fridge for an hour or so to give them a chance to firm up.
While your Thai crab cakes are cooling place the flour, remaining egg (beaten) and the rest of the breadcrumbs into three individual bowls.
Once the fish cakes are firm, dunk them one by one into first the flour, then beaten egg and finally the breadcrumbs, making sure they’re well coated.
Heat enough oil in a frying pan to generously cover the bottom of the pan and fry the fish cakes for 2-3 minutes on each side until they’re gorgeous and golden.
Serve with the mixed leaves and sweet chili sauce. You could also add some rice noodles here if you are feeling hungry.
This Thai Crab Cakes recipe comes from www.fishisthedish.co.uk – give them a visit for more fish recipes.