Chilli crab cakes
Makes: 10 cakes
Prep time:(plus chilling time)
Skill level: Bit of effort
Costs: Splashing out
The sweetness of the seafood works really well with the heat of the chillies in these delicious little crab cakes - perfect for a Thai New Year starter
- 15g (½oz) butter
- 15g (½oz) flour
- 125ml (4fl oz) milk
- 340g (12½ oz) mixed crabmeat, fresh or defrosted
- 1 lemongrass, finely chopped
- 1 green chilli, deseeded and chopped
- 1tbsp fresh root ginger, peeled and grated
- 115g (4½ oz) fresh breadcrumbs
- 1 medium egg, beaten
- Sunflower oil, for frying
- Salt and black pepper
Prefer a little more heat? You can use red chillies in the crab cake mix if you prefer.
- Melt the butter in a small saucepan and add the flour. Cook for 1 min, stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2-3 mins until mixture thickens.
- Remove the pan from the heat and add the crabmeat, lemongrass, chilli, ginger, salt, pepper and 30g (just over ½oz) breadcrumbs. Mix together and leave to cool.
- Using wet 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 20 mins.
- Heat the oil in a frying pan. Lightly cook the cakes for 3-5 mins on each side or until golden brown.
- Place the red chillies and spring onions in ice-cold water for 5 mins. Dry thoroughly.
- Serve the crab cakes alongside lime wedges and topped with shredded red chillies and spring onion.