Thai Crabcakes
Ingredients
- 1 pound fresh crab meat ⓘ
- 8 ounces french bread, crusts removed
- Pint milk
- 4 green onions, finely chopped ⓘ
- bunch of coriander leaves, finely chopped ⓘ
- 1 tablespoon red Thai paste ⓘ
- 3 kaffir lime leaves, stem removed, finely chopped
- 5 ounces unsalted butter, softened ⓘ
- 6 ounces bread crumbs ⓘ
- 4 limes ⓘ
- salt and pepper ⓘ
- 2 ounces clarified butter ⓘ
Instructions
- Tear bread into chunks, place in bowl and add milk to cover, leave to soak 10 minutes then drain and squeeze out.
- Mix crab meat with bread, greens and Thai paste and butter in bowl, mix together and season with salt and pepper.
- Pour remaining milk into shallow dish.
- Place breadcrumbs in another dish.
- Peel 2 of the limes and remove all pith, then thinly slice.
- Cut other two limes into wedges.
- Divide crab mixture into 8 cakes and dip first in milk then in breadcrumbs.
- Heat half of clarified butter in a frying pan and fry four of the crab cakes for 4 minutes each side.
- Remove with a slotted spoon and drain on paper towel.
- Place on a warm serving dish and garnish with lime slices, serve with lime wedges and Thai sweet chili sauce.
Nutrition & Diet Analysis (per serving)
533
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).