Recipe from Enco Products
cooking time:
4-5 minutes
- 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.
