A TASTE OF THAILAND – SPICY CRAB CAKES

DSCN1236This recipe has the fresh and spicy flavours of Thailand.  I like to decorate the crab cakes with chilli flowers which add an elegant touch to this dish.

INGREDIENTS

2x170g can white crab meat, or fresh crab meat (preferable in large chunks)

2 spring onions, trimmed and finely chopped

1 small fresh red chilli, deseeded and finely chopped

30g fresh white breadcrumbs

2 tbsp. chopped fresh coriander

finely grated rind of 1//2 lime

1 egg, beaten

salt and freshly ground black pepper

plain flour, for dusting

3 tbsp. sun flower oil

hot chilli sauce to serve

METHOD

1-  Drain the crab meat thoroughly, then pat it dry with kitchen paper to remove any excess liquid, so the mixture will not be too moist.

2-  Put the sprig onions, chilli, breadcrumbs, coriander, and lime rind in a medium bowl.  Mix together and gently stir in the crab meat, without breaking up the chunks too much.

3-  Stir some of the egg, until the mixture is the right consistency, and season with salt and pepper.  Divide the mixture into 8 equal-sized portions and shaped into crab cakes.  Chill for about 1 hour.  Lightly dust each crab cake with a little flour.  Shake excess.

4-  Heat 3 tablespoons of the oil in a frying pan.. Fry the crab cakes on  a medium heat for 2 to 3 minutes on each side or until they are golden brown and heated through, adding more oil if needed.

5-  Serve the crab cakes with chilli sauce on the side.

DIPPING CHLLI SAUCE

INGREDIENTS

1/3 cup white vinegar

1/2 cup sugar

1 teaspoon ground salt

1 long red chilli, pound finely

1 tablespoon garlic, pound finely

METHOD

1-  In a pot, mix sugar, vinegar, ground salt, chilli, and garlic together over low heat.

2-  Stir until boiling and thick, aproximately 5 minutes.  Seat aside  and transfer to a serving bowl.

CHILLI FLOWERS

– to make the chilli flowers, you will need a pair of rubber gloves, a sharp knife and deep bowl with of ice-cold water.

– Put on the pair of rubber gloves, hold the chilli firm in a cutting board, make a cut from the tip of the chilli to the base.  Do not cut trough the entire chilli.  Keep turning the chilli and remember you are making the petals of a flower.

–  Put the flowers in iced-cold water and keep in the refrigerator.  The petals will open and curl.

– Use a paper towel to dry them and place them on top of the crab cakes before serving.

TIPS

–  Do not buy any dipping sauce from supermarkets, this sauce is simply delicious and soooo easy to make.  Give it a go.

– On a lightly floured surface, shape the mixture into flat cakes, gently patting them with your fingers.

– Chill the cakes before you fry them.  This is a MUST.

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