Thai crab cakes
By Great British Chefs
Published on 27 April 2022
From chef Martin Wishart. Fresh crab meat is one of the ocean's greatest treats. The sweet white flesh pairs especially well with the bright, aromatic Asian flavourings of this recipe. Great as a starter or light supper, half-sized cakes can also be served as warm canapés.Time and servings
30 minsTotal time
6Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 1 sprinkle of plain flour, for coating
- 4 tbsp of vegetable oil
- 2 large eggs
- 100 g of breadcrumbs, finely ground
- 2 tbsp of soy sauce
- 1 tsp of thai fish sauce
- 1 fresh ginger, finely grated
- 1 garlic clove, crushed
- 1 lime, juiced
- 6 spring onions, finely sliced
- 450 g of white crabmeat, cartilage or shell removed
Method
Step 1
Combine crabmeat in a bowl with eggs, breadcrumbs, spring onions, fish and soy sauces, ginger, garlic and lime juice to taste.Step 2
Season. Divide into 50g portions, shape into round cakes and lightly coat with flour.Step 3
Heat oil in a large non-stick frying pan. Arrange crab cakes in the pan, not touching.Step 4
Cook for 3-4 mins each side until hot in centre and golden-brown on outside. Place on kitchen paper to drain off excess oil.Step 5
Serve with salad leaves dressed with olive oil and lime juice.