The ingredients in this recipe combine the fresh, spicy flavors of Thai crab cakes with the chunkier texture of American ones. Serve with stir-fried bok choi and long-grain rice or Chinese noodles.
Serves 4
2 x 6 oz cans white crab meat (preferably in large chunks)
2 scallions, trimmed and finely chopped
1 small fresh red chili, seeded and finely chopped
1⁄2 cup (30 g) fresh white breadcrumbs
2 tbsp chopped fresh cilantro
finely grated zest of 1⁄2 lime
1 egg, beaten
salt and freshly ground black pepper
plain flour, for dusting
2–3 tbsp sunflower oil
hot chili sauce, to serve
lime wedges, to serve
1. Drain the crab meat thoroughly, then pat it dry with paper towels to remove any excess liquid, so the mixture will not be too moist.
2. Put the scallions, chili, breadcrumbs, cilantro, and lime zest in a medium bowl. Mix together and gently stir in the crab meat, without breaking up the chunks too much.
3. Stir in some of the egg, until the mixture is the right consistency, and season with salt and pepper. Divide the mixture into 8 equal-sized portions and shape into crab cakes. Chill for about 20 minutes. Lightly dust each crab cake with a little flour. (See Create a good texture.)
4. Heat 2 tablespoons of the oil in a frying pan. Fry the crab cakes on medium–high heat for 2–3 minutes on each side or until they are golden brown and heated through, adding more oil if needed. Serve 2 crab cakes per person, with hot chili sauce and lime wedges on the side.
SPICY CRAB CAKES
KEYS TO PERFECTION
Create a good texture
1 Add the egg to the mixture a little at a time (you probably won’t need it all). Use just enough to bind the mixture—it should hold together but not be too wet. Do not overmix, or the crab will break up.
2 On a lightly floured surface, shape the mixture into flat cakes, 21⁄2in (6cm) across, gently patting with your fingers; do not overhandle. Make all the cakes a similar size and shape for even cooking. Chill the cakes.
3 Sprinkle a little flour onto a plate, lay each crab cake in the flour, and turn to coat (the flour seals in moisture when frying and stops the cakes from sticking to the pan). Gently shake off excess flour; it should be a light coating.