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Thai Crab Cakes

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Serves: 4
200g / 7 oz easy-cook basmati rice
450ml / 3/4 pint chicken stock, heated
200g / 7 oz cooked crab meat
125g / 4 oz cod fillet, skinned and minced
5 spring onions, trimmed and finely chopped
1 lemon grass stalk, outer leaves discarded and finely chopped
1 green chilli, deseeded and finely chopped
1 tbsp freshly grated root ginger
1 tbsp freshly chopped coriander
1 tbsp plain flour
1 medium egg
salt and freshly ground black pepper
2 tbsp vegetable oil, for frying
sweet chilli dipping sauce fresh salad leaves to serve

Put the rice in a large saucepan and add the hot stock. Bring to the boil, cover and simmer over a low heat, without stirring, for 18 minutes, or until the grains are tender and all the liquid is absorbed.

To make the cakes, place the crab meat, fish, spring onions, lemon grass, chilli, ginger, coriander, flour and egg in a food processor. Blend until all the ingredients are mixed thoroughly, then season to taste with salt and pepper. Add the rice to the processor and blend once more, but do not over mix.

Remove the mixture from the processor and place on a clean work surface. With damp hands, divide into 12 even-sized patties. Transfer to a plate, cover and chill in the refrigerator for about 30 minutes.

Heat the oil in a heavy-based frying pan and cook the crab cakes, four at a time, for 3-5 minutes on each side until crisp and golden. Drain on absorbent kitchen paper and serve immediately with a chilli dipping sauce.

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