Thai crab cakes
- 2 spring onions, finely chopped
- 400g crab meat (see notes)
- 10ml (2 tsp) fish sauce
- zest of 1 lime
- 1 egg, lightly beaten
- 1/2 cup panko
- 1 tsp freshly grated ginger
- 1 tbsp chopped coriander
- 5ml (1 tsp) sesame oil
- 5ml (1 tsp) canola or peanut oil
- 60g snow pea shoots
- 160g snow peas, finely sliced
- 1 long red chilli, finely sliced (optional)
- 1/2 red capsicum, finely sliced
- 1 cup coriander leaves
- 1/4 cup peanuts, chopped
- juice of 1 lime
- 20ml (1 tbsp) fish sauce
- 1 tbsp sugar
Mix crab cake ingredients together and form 8 cakes. Cover and place in the fridge for an hour or so.
Heat non-stick frying pan to medium and add oils.
Add the crab cakes and cook each side for 3 minutes.
Mix all salad ingredients together and divide among plates. Combine dressing ingredients and drizzle over crab cakes.
Sprinkle with peanuts and serve.
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- I’ve put a mild chilli in the salad to get my kids used to the flavour and heat, but if you have seasoned chilli eaters in your house, whack one in the crab cake mixture too. 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.
- Crab cakes have a soft consistency and can fall apart so be extra careful when you flip them.
- If I can get to the fresh food market, I use fresh crab meat for this recipe, but I’ve also used canned meat which is absolutely fine. If you are using canned, grab 4 x 170g cans and drain them as it only adds up to about 100g of meat per can.
- This recipe was created by Jay Rogers for Kidspot, Australia's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.