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Thai-style crab cakes

An Asian seafood entrée that's hard to resist.

Thai-style crab cakes
Low Fat No Fat Asian Cooking
Thai-style crab cakes

Ingredients

350 g (12 oz) crabmeat
250 g (8 oz) skinless white fish fillets, such as cod or haddock, cut into chunks
1 tablespoon red curry paste
1 fresh kaffir lime (makrut) leaf or grated zest of ½ lime
2 tablespoons chopped fresh coriander (cilantro) leaves
½ teaspoon caster (superfine) sugar
1 pinch salt
1 egg, beaten
2 carrots, finely chopped
½ cucumber, finely chopped
4 spring onions (scallions), finely chopped
2 tablespoons sunflower oil
lime wedges, to garnish
sprigs of fresh coriander (cilantro), to garnish

SWEET AND SOUR DIPPING SAUCE
3 tablespoons white wine or cider vinegar
50 g (1¾ oz) caster (superfine) sugar
1 tablespoon fish sauce
1 long red chilli, seeded and finely chopped

Preparation

  1. Place the crabmeat and fish in a food processor or blender and process until well combined.
  2. Add the curry paste, kaffir lime leaf, coriander, sugar, salt and egg.
  3. Process again to combine.
  4. Divide the mixture into 12 even-sized pieces and roll each into a ball.
  5. Flatten slightly to make a patty, then cover and refrigerate until needed.
  6. To make the sweet and sour dipping sauce, put the vinegar, sugar, fish sauce and 2 tablespoons water in a small saucepan over medium heat and stir until the sugar dissolves.
  7. Bring to the boil and boil for 2–3 minutes, or until syrupy, then remove from the heat and cool.
  8. Stir through the chilli.
  9. Mix together the carrots, cucumber and spring onions in a serving bowl.
  10. Heat the oil in a large non-stick frying pan.
  11. Fry the crab cakes for 2–3 minutes on each side, or until golden and cooked through.
  12. Drain on paper towels.
  13. Serve the crab cakes with the carrot and cucumber salad, lime wedges and dipping sauce on the side. Garnish with coriander.

Each serving (3 crab cakes) provides 1315 kJ, 314 kcal, 30 g protein, 13 g fat (2 g saturated fat), 17 g carbohydrate (16 g sugars), 2 g fibre, 950 mg sodium.

Serves 4 (makes 12)
Preparation: 20 minutes
Cooking: 15 minutes



Low Fat No Fat Asian Cooking
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Low Fat No Fat Asian Cooking

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