Serves: 4

Thai Crab Cakes

FG 2 | CC 6

Calories: 150 kcal
Crab cakes

  1. Put the crab meat, chilli, spring onions, garlic, coriander, Thai fish sauce and the egg in bowl and mix thoroughly. (Or blitz to a rough consitency in a blender).
  2. Divide the mixture into 8 portions and shape with your hands into little patties.
  3. Dust very lightly with flour.
  4. Wipe a frying pan lightly with rice bran or sunflower oil and place over a medium to high heat.
  5. When the pan is 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

  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.