Thai Crab Cakes with Pineapple and Chilli SalsaPosted on in Fish & Seafood, Recipes, Uncategorized
These crab cakes are a cracking little starter for an evening meal but they work well for a light lunch also. This recipe will serve 2 people.
You will need.
For the Cakes
450g White Crab Meat
2 Spring Onions (finely chopped)
1/2 inch grated ginger
1 Red Chilli (finely diced
1 tsp Chopped Coriander
1 Juice of 1/2 Lime
1 tsp Red Curry Paste (see recipe on Red Thai Chicken Curry or use shop bought)
1 tsp Light Soy
Pinch of salt
To coat the crab cakes:
Plain flour seasoned with salt and pepper.
For the Pineapple Salsa
2 Red Chillies
Chi Chow Chilli Oil
- In a bowl combine the all the ingredients ensuring that you carefully pick through the crab to ensure there are no bits of shell. Mix well so that the ingredients are blended evenly. Cover with clingfilm and place in the oven while you prepare the salsa.
- Cut away the skin from the pineapple then cut down the sides about 1 cm slices. Lay flat on a chopping board then cube the pineapple into small pieces.
- Finely Dice 1 red chilli and mix in with the pineapple. Then squeeze over the juice of the lime.
- Take the other lime and cut in to fine matchsticks. Flash fry in pan for approximately 30 seconds so they start to crisp up.
- Heat your deep fat fryer or pan of vegetable oil to 170 degrees
- Take the crab mixture from the fridge and shape the mixture to roughly the size of a tennis ball. (a little smaller I think)
- On three plates first put your seasoned flour, then egg then breadcrumbs. Roll the crab in the flour first then the egg and finally the breadcrumbs. Give the cakes a gentle squeeze to make sure the breadcrumbs are sticking and they are well covered.
- Gently lower the crab cakes in to the oil and cook from 3 minutes or until you see the breadcrumbs have turned a golden brown.
- Time to arrange on the plate. Place the crab cake in the middle then surround with the salsa. Finally dress with a little cress, dill and some of the chi chow chilli oil.