Information
Thai Crab Cakes
Ingredients
340g (12oz) mixed crabmeat, fresh or defrosted
15g(½oz) butter or margarine
15g(½oz) flour
125ml(4 fl oz) milk
1 x 15ml spoon (1 tablespoon) fresh chopped coriander
1 stalk lemon grass, finely chopped
1 green chilli, deseeded and chopped
1 x 15ml spoon ( 1 tablespoon) fresh root ginger, peeled and grated
salt and pepper
115g (4oz) breadcrumbs
1 egg, beaten
4 x 15ml spoon (4 tablespoons) sunflower oil, for frying
Preparation
Melt the butter in a pan and the flour.
Cook for 1-2 minutes, stirring continuously.
Remove from heat and gradually stir in milk.
Return to the heat and cook for 2-3 minutes until mixture thickens.
Remove the pan from the heat and add the crabmeat, coriander, lemon grass, chilli, ginger, salt, pepper and 30g (1oz) breadcrumbs.
Mix together and leave to cool.
Using floured hands, shape the crab mixture into 10 cakes.
Dip the crab cakes in the beaten egg and coat in the remaining breadcrumbs.
Cover and chill for 15 minutes.
Heat the oil in a frying pan.
Lightly cook the cakes for 3-5 minutes on each side or until golden brown.
Serve either hot or cold with a selection of dips.
Makes approximately 10 cakes
Nutritional values per cake (approx) 129 Kilocalories; 10g Protein; 5g Fat; 11g Carbohydrate; 1g Fibre.