Ingredients
2 spring onions
finely chopped
400g crab meat
see notes
2 tsp fish sauce
(2 tsp)
1 lime zest
1 egg
lightly beaten
½ cup panko breadcrumbs
1 tsp freshly grated ginger
1 tbsp coriander
chopped
1 tsp sesame oil
(1 tsp)
1 tsp canola or peanut oil
(1 tsp)
60g snow pea shoots
for salad
160g snow peas
finely sliced, for salad
1 long red chilli
finely sliced (optional), for salad
1/2 red capsicum
finely sliced, for salad
1 cup coriander leaves
for salad
¼ cup peanuts
chopped, for salad
1 tbsp lime juice
for dressing
20ml fish sauce
(1 tbsp), for dressing
1 tbsp sugar
for dressing
Allergy Advice
Contains Eggs
Contains Fish
Contains Gluten
Contains Nuts
Contains Sesame
Contains Shellfish
Equipment
- 1 non-stick frying pan
- 1 mixing bowl
- 1 small bowl
Instructions
- Mix all crab cake ingredients together and form 8 cakes. Cover and place in the fridge for an hour or so to firm up.
- Heat a non-stick frying pan to medium and add the canola/peanut and sesame oils.
- Add the crab cakes and cook each side for 3 minutes until golden brown.
- While the cakes are cooking, mix all salad ingredients together in a large bowl.
- In a small bowl, combine the dressing ingredients (lime juice, fish sauce, and sugar) and stir until the sugar is dissolved.
- Divide the salad among plates. Top with the crab cakes, drizzle with the dressing, and sprinkle with chopped peanuts to serve.
Notes
Tip
Crab cakes have a soft consistency and can fall apart so be extra careful when you flip them.
Variation
If you have seasoned chilli eaters in your house, add a finely chopped chilli to the crab cake mixture too.
Variation
If you like the taste of chilli but don’’t want to set your mouth on fire, use a larger red chilli – all the taste without the heat.
