Tuesday, 21 May 2013

Thai Crab Cakes

These are Absolutely Delicious!!!

There is hardly any filler so full of crab meat, they are moist on the inside and crispy on the outside, light and zingy to the taste. Delicious served with syn free chips and a mixed salad.
They are also FREE on extra easy, if you use your healthy extra B.

Makes 6 crab cakes


600g crab meat
1 stalk of lemongrass, tough outer leaves removed
1 red chilli, deseeded if you wish
2 spring onions
A handful of coriander roughly chopped
1 lime zested and juiced
100g fresh wholemeal breadcrumbs
1 egg beaten


Blend the lemongrass, chilli and spring onions till its coarsely chopped.

Mix with the crab meat and the chopped coriander, add the lime zest and juice, mix together, then bind with the egg and bread crumbs.

Make into 6 patties and chill for 30 minutes, to make them firmer and easier to handle.

Spray a pan with fry light and fry each side for 6-8 minutes over a medium heat, don't fiddle with them as they will fall apart.

Serve when crisp and golden.

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