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
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.
Prefer a little more heat? You can use red chillies in the crab cake mix if you prefer.