Thai Crab Cakes
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
- 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.
- 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.
- 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 The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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