Posted on Nov 5, 2014

Source: Turmeric: The Wonder Spice

These crab cakes make a tasty lunch or starter.

Makes 8

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.

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