Incredibly quick to put together. Once cooked, they can be frozen and cooked from frozen in an oven preheat to 150C fan for 15 minutes. Serve with sweet chilli sauce or a homemade dipping sauce.
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Ingredients
- 200 g crab meat (I used 50/50 white and brown)
- 100 g fresh breadcrumbs
- 1 egg
- 1 small bunch coriander leaves picked and chopped
- 6 spring onions finely chopped
- 2 tbsp Thai red curry paste
- 1 lime zested and cut into quarters
- flour for dredging
- oil for frying
Instructions
- Put all the ingredients apart flour and oil and including the lime zest but not the wedges into a bowl. Mix thoroughly, cover and put in the fridge for 30 minutes.
- When ready to cook, for the mixture into 12 cakes. Over a medium heat. cover the base of a frying pan with a thin layer of oil. Dredge the crab cakes with flour on both sides, place in the frying pan and cook for 3-5 minutes on each side until golden brown. Remove and place on kitchen paper.
- Serve with the lime wedges and sweet chilli dipping sauce.
Tried this recipe?Let us know how it was!