Chili Crab Cakes Topped with Finely Shredded Red Chilies 

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Serves: 5 person(s)

Preparation Time: 30 mins
Cooking Time: 15 mins
Extra Time: 20 mins (for refrigeration)

Yield: 5 x 2 crab cake servings

The sweetness of the crab works really well with the heat of the chili peppers in this tapas-style dish.

Ingredients:

1 Tbsp butter

1 Tbsp flour

114.29 g skim milk

342.86 g mixed crabmeat, fresh or defrosted

1 lemongrass, finely chopped

1 green chili, deseeded and chopped

1 Tbsp fresh ginger root, peeled and grated

1 dash each of salt and pepper

114.29 g fresh breadcrumbs

1 medium egg, beaten

1 Tbsp sunflower oil (or canola), for frying

1 - 2 medium red chilies, deseeded and finely shredded (for garnish) *

4 spring onions, finely shredded (for garnish)

1 lime, cut into wedges

Directions:

Melt the butter in a small saucepan and add the flour. Cook for 1 minute, stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2 to 3 minutes until mixture thickens.

Remove the pan from the heat and add the crabmeat, lemongrass, green chili, ginger, salt, pepper and 1 ounce of breadcrumbs. Mix together and let 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 refrigerate for 20 minutes.

Heat the oil in a frying pan. Lightly cook the cakes for 3 to 5 minutes on each side or until golden brown.

Place the red chilies and spring onions in ice-cold water for 5 minutes. Dry thoroughly.

Serve the crab cakes alongside lime wedges and topped with shredded red chilies and spring onion.

Variations:

* You can also use red chilies in the crab cakes if you prefer a little more heat.

Author:

Think Vegetables.co.uk
Think Vegetables