These spicy crab cakes make the perfect starter to a special meal or serve with boiled egg noodles and stir-fried veg for a tasty supper dish. You can prepare the cakes a few hours in advance and keep them covered in the fridge then fry just before serving. If fresh crab meat is unavailable use 3 x 170g cans white crab meat and drain thoroughly on kitchen paper.
- 450g white crab meat
- 2tsp Thai red curry paste
- 1tbsp soy sauce
- 2sp lemon zest
- 1tsp cornflour
- 2tbsp beaten egg white
- 2tbsp fresh chopped basil
- Salt and freshly ground black pepper
- Vegetable oil for shallow frying
- Salad and lemon wedges, to serve
Place the crab meat in a bowl and flake with a fork. Add the curry paste, soy sauce, lemon zest, cornflour, egg white and basil and mix thoroughly.
Season with salt and freshly ground black pepper and using lightly wetted hands, divide and shape the mixture into 8 small patties.
Heat the oil in a deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Fry the crabcakes in two batches for 4-5 mins, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.
Serve hot with salad and lemon wedges.
Add some freshly grated root ginger and a pinch of five spice powder to the mixture to give the crab cakes a more Oriental flavour.