Source: Turmeric: The Wonder Spice
These crab cakes make a tasty lunch or starter.
8 ounces (225 g) white crab meat (preferably fresh, although you can use canned, but drain off any liquid)
4 ounces (110 g) fine breadcrumbs
2 spring onions, finely sliced
Juice and zest of 1 lime
1 tablespoon finely chopped fresh cilantro
1 teaspoon Thai fish sauce
1 teaspoon fresh ginger, finely grated
1/4 teaspoon turmeric powder
Pinch chili powder
1 egg, beaten
Salt, to taste
All-purpose flour, for coating
Vegetable oil, for frying
Fresh cilantro leaves and lime slices, for garnish
Thai sweet chili dipping sauce, for serving
1. Place all the ingredients from crab meat to chili powder in a large bowl and combine well. Add the beaten egg, season to taste with salt, and mix everything well together with your hands.
2. Divide this mixture into 8 portions and shape into round balls. Chill the balls in the refrigerator for about 30 minutes.
3. Remove the balls from the refrigerator. Flatten them into cakes and then lightly coat each one with flour.
4. In a large, nonstick skillet, warm vegetable oil over medium heat and fry the cakes gently, a few at a time, until golden brown, about 2 to 3 minutes each side. Transfer the cakes to a plate lined with paper towels. Garnished with cilantro leaves and lime slices. Serve hot with Thai sweet chili sauce on the side.Buy this Book on Amazon