Serves: 4

Thai Crab Cakes

Serves 4

Crab cakes

Thai Crab Cakes

Light take on traditional fish cakes. Perfect low calorie lunch and dinner meal.

  • 300 g/10oz fresh crab meat
  • 1 red chilli (de-seeded and chopped)
  • 3 spring onions (chopped)
  • 2 cloves garlic (crushed)
  • Large handful fresh coriander
  • 2 tsp Thai fish sauce
  • 1 tbsp low-calorie mayonnaise
  • Flour ( for dusting)
  • Spray oil

For the Dipping sauce

  • 2 tbsp rice vinegar
  • 1 rounded tsp sugar
  • 1 tsp dark soy sauce
  • 1 small red chilli (chopped)
  • ½ lime ( juice only)
  1. Put the crab meat, chilli, spring onions, garlic, coriander, Thai fish sauce and mayonnaise in a blender or food processor and blitz until you have a thick sludge.
  2. Divide the mixture into 8 portions and shape with your hands into little patties.
  3. Dust very lightly with flour.
  4. Spray a frying pan lightly with spray oil and place over a medium to high heat.
  5. When the pan is really hot, add the crab cakes and cook them for about 2-3 minutes each side, until golden brown.
  6. Be careful when you turn them over – make sure you use a spatula and do it very gently so as to keep their shape.

For the dipping sauce (can be made in advance if required):

  1. Just heat the rice vinegar and sugar in a small pan, stirring until dissolved.
  2. When it becomes syrupy, add the soy sauce, chilli and lime juice. Leave to cool.
  3. Serve the crab cakes hot from the pan with the dipping sauce.