The sweetness of the crab works really well with the heat of the chili peppers in this tapas-style dish.
Author: Think Vegetables.co.uk
Serves: 5 person(s)
Preparation Time: 30 mins
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
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.
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