Thai Style Crab Cakes With Sweet Thai Chile Salsa Recipe #363343
Small tasty crab cakes suitable for eating sitting down or standing up.
30 min | 15 min prep
SERVES 4 , 12 2inch
- 400 g canned crabmeat
- 1-2 Thai chile, to taste seeded and finely chopped
- 6 scallions, finely shredded
- 1 zucchini, shredded
- 1 carrot, grated
- 1 small yellow bell pepper, seeded and finely shredded
- 1/2 cup fresh bean sprout, rinsed
- 1 tablespoon chopped cilantro
- 1 large egg white
- 1-2 tablespoon sunflower oil
- for the salsa
- 1 Thai chile, seeded and finely chopped
- 2 inches piece cucumbers, grated
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon Thai sweet chili sauce
- 1 tablespoon peanuts, finely chopped (optional)
- Mix all fish cake ingredients, except for the egg white and oil. Squeeze out excess liquid from the mixture.
- Whisk the egg white until frothy and just beginning to stiffen, then stir in the crab mixture.
- Using your hands, press about 1 - 2 Tbsp of the mixture together to form a fish cake. Repeat with the rest of the crab.
- Make the salsa by combining all the ingredients except for the peanuts. Cover and let stand for 30 minutes for the flavours to develop. Sprinkle with peanuts, if desired,.
- Heat 1 tablespoons of the oil in a nonstick skillet over low heat. Cook the fish cakes in batches for 2 minutes on each side over medium heat until lightly browned. Take care when turning them over. Remove and drain on paper towels. Serve immediately with salsa.
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5 stars