close
Advertisement
Shop Now
Magazine
 

Thai-style crab cakes

Made from crabmeat and white fish, with all the classic flavouring ingredients of Thai cooking, these cakes taste sensational, and they come with a dipping sauce and crunchy salad. Serve with Thai fragrant rice.

Thai-style crab cakes
Reader's Digest

Ingredients

  • 2 cans white crabmeat, about 170 g each, drained and patted dry with paper towel
  • 250 g skinless white fish fillets, such as cod or haddock, cut into chunks
  • 1 tablespoon Thai red curry paste
  • 1 fresh kaffir lime leaf
  • 2 tablespoons chopped fresh coriander
  • 1/2 teaspoon caster sugar
  • 1 egg, beaten
  • 2 carrots, finely chopped
  • 1/2 long cucumber, finely chopped
  • 4 spring onions, finely chopped
  • 2 tablespoons peanut or sunflower oil for frying
  • salt
Sweet and sour dipping sauce
  • 3 tablespoons white wine or cider vinegar
  • 1/4 cup (55g) caster sugar
  • 1 tablespoon fish sauce
  • 1 fresh red chilli, seeded and finely chopped
To garnish
  • lime wedges
  • sprigs of fresh coriander

Preparation

  1. Place the crabmeat and white fish in a food processor or blender and process until mixed. 
  2. Add the red curry paste, kaffir lime leaf, chopped coriander, sugar, a pinch of salt and the egg. Process again to mix. 
  3. Divide the mixture into 12 even-sized pieces. Roll each one into a ball, then flatten to make a small cake. 
  4. Refrigerate while making the dipping sauce.
  5. Gently heat the vinegar, sugar, fish sauce and 2 tablespoons water in a small pan until the sugar dissolves. 
  6. Boil for 2–3 minutes or until syrupy, then remove from the heat and allow to cool before adding the chopped chilli.
  7. Mix together the carrots, cucumber and spring onions in a serving bowl or in 4 small individual dishes.
  8. Heat the oil in a large non-stick frying pan. 
  9. Fry the crab cakes for 2–3 minutes on each side or until golden and cooked through. 
  10. Drain on paper towel. 
  11. Serve garnished with lime wedges and sprigs of coriander, with the dipping sauce and the carrot and cucumber salad.

Serves 4
Preparation: 30 minutes



More Recipes

Turkish eggplant and yogurt dip

Turkish eggplant and yogurt dip

Many versions of this creamy eggplant dip are to be found around the Mediterranean. This one is thickened with ground almonds, which add both texture and protein. Served with pita bread and crunchy vegetable crudités, the dip makes a delicious snack or starter.

Pecan waffles with maple and blackberry sauce

Pecan waffles with maple and blackberry sauce

Crisp, crunchy waffles, so popular in France, Belgium and North America, are a lovely treat for breakfast or brunch. To make these, you will need a waffle iron that can be used on the stove or an electric waffle maker.

Pistachio floating islands

Pistachio floating islands

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachios float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch to this sophisticated dessert.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Advertisement