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Thai Crab Cakes

Categories: Entertaining, Spicy
Type: Appetizers and Snacks

These make a delicious lunch or light supper dish served with a salad

Prep Time: prep 30 mins, plus 1 hr chilling

Cooking Time: cook 20 mins

Serves: makes 18 small crab cakes


  • 1lb ( 450g) white crabmeat
  • 1 / 2 cup finely chopped green beans
  • 1 fresh hot green or red chile, seeded and minced
  • 1 tbsp Thai fish sauce
  • 1 tbsp finely chopped Chinese or garlic chives
  • 2 kaffir lime leaves, cut into wafer-thin slices, or grated zest of 1 lime
  • 1 large egg white, lightly beaten
  • all-purpose flour, for coating, plus more for the baking sheet
  • vegetable oil, for deep-frying
Thai Crab Cakes photo

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  1. Flake the crabmeat into a bowl, picking it over carefully to remove any small, sharp pieces of shell. Add the green beans, chile, fish sauce, chives, and lime leaves, and mix together.
  2. Add the egg white, stirring to bind the mixture. Dust your hands with flour and shape the mixture into 18 small balls. Flatten them slightly into cakes. Place on a floured baking sheet, spaced slightly apart so they don't stick together, and refrigerate for 1 hour or until firm.
  3. Preheat the oven to 200°F (95°C). Pour enough oil into a large, deep frying pan to come about 1in (2.5cm) up the sides, and heat to 325°F (160°C). In batches, dredge the crab cakes in flour, shaking off the excess. Fry for about 3 minutes, until golden. Transfer to a baking sheet lined with paper towels, and keep warm in the oven.
  • prep 30 mins, plus 1 hr chilling; cook 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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