back to previous pageprep time:
20 minutes cooking time:
4-5 minutesservings:
Makes 8 cakes ingredients:
2 120g tins of white crab meat, drained
1 80g tin of brown crab meat, drained
1 tbsp corn flour
100g fine breadcrumbs
1 egg white, lightly whisked
5 tbsp Encona Thai Sweet Chilli Sauce
Juice of 1 lime
2 spring onions, finely chopped
1 tbsp coriander, finely chopped
Salt and milled black pepper
- In a large bowl, lightly break up the crab with a fork. Stir in the corn flour and breadcrumbs. Season with salt and milled black pepper.
- Add the coriander, spring onions, lime juice, egg white and Encona Thai Sweet Chilli Sauce and combine all the ingredients together, trying not to break the crab up too much.
- Divide the mixture into eight equal parts and shape into small patties.
- Dust a tray or plate with a little corn flour and place the crabcakes on.
- Chill the crabcakes in the fridge for 15 minutes to allow them to set slightly.
- Gently heat the groundnut oil over a low to medium heat and cook the crab cakes for 4-5 minutes, turning occasionally until golden and crisp.
- Drain the crabcakes on kitchen roll and serve whilst hot with a dipping bowl of Encona Thai sweet Chilli Sauce, lime wedges and fresh coriander. Enjoy!
hints:
Note: You will need a heavy based frying pan with approximately 1cm of groundnut oil for cooking the fish cakes.
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