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PrintCRAB CAKES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Place the crabmeat in a bowl with the ground coriander, chilli, turmeric, lime juice, sugar, ginger, chopped coriander, lemon grass, flour and egg yolks. Mix together well.
- Divide the mixture into 10-12 equal portions and form each into a small patty.
- Dip each crab cake, first in the egg whites, then in the bread-crumbs, coat on both the sides. Place on a plate, cover and chill in the refrigerator until ready to cook.
- Heat the oil in a large frying pan. Add the crab cakes in batches and cook for about 3-5 minutes on each side or until crisp and golden brown and cooked through.
- Remove and drain on absorbent kitchen paper and keep warm while cooking the remaining cakes. Arrange on plates, garnish with lime wedges and serve immediately with salad leaves.
INGREDIENTS
- 250 grams white and brown crab meat
- 2 teaspoon ground coriander
- ½ teaspoon chilli powder
- ¼ teaspoon ground turmeric
- 1 tablespoon lime juice
- ½ teaspoon soft light brown sugar
- 1 inch piece fresh root ginger, peeled and grated
- 3 tablespoon freshly chopped coriander
- 2 teaspoon finely chopped lemon grass
- 2 tablespoon plain flour
- 2 medium eggs, separated, whisk the egg whites
- 45 grams fresh white breadcrumbs
- 50 ml groundnut oil
- Lime wedges, to garnish mixed
- Salad leaves, to serve
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