Spicy Thai Crab Cakes

Crab cakes are one of the easiest things in the world to make, and because crab is considered a luxury decadent ingredient; an ingredient one wouldn't use daily; these cake cakes are seen as a little treat, reserved for a special occasion. Perhaps it's the fact that in this part of the world, crab doesn't come too cheap, unfortunately.

To add flavour and spice to these little cakes, I'm adding all the typical Thai ingredients that makes just about any dish sing.

These cakes, on this occasion are cooked for a main course, so I made really big balls and flattened them into cakes. For a dinner party starter, you can make smaller versions, and perhaps shallow fry them for a wonderful crunch.

Makes 5 large cakes

Ingredients

• 200g of fresh white crab meat
• 200g of potatoes
• Lime zest and lime juice of a half lime.
• 1 inch size piece of ginger
• 1 inch size piece of red chilli
• 1/2 a garlic clove
• 4 spring onions, sliced finely
• 1 egg
• 4 tbsp of fine bread crumbs
• 4 tbsp of fresh coriander
• Salt/pepper
• 1 lemongrass, chopped.
• 1 tsp of fish sauce
• 1 tbsp of soy sauce
• Oil for frying
• Sweet chilli mayo for dipping.

Method

1. Cook the potatoes, until tender, Peel the potatoes and mash them. Allow the mash to cool.
2. In a food blender, add the lime zest & juice, ginger, chilli, garlic, egg, breadcrumbs, crab, lemongrass, fish sauce, and soy sauce and coriander.
3. Blend until a smooth paste is formed.
4. Season and add the spring onions and the mash potato.
5. Mix to combine.
6. Get a baking sheet with parchment paper.
7. Divide the mixture into even balls, using an ice cream scoop is handy.
8. Flatten each ball and roll in plain flour.
9. Place in the fridge for 30 minutes to firm up.
10. Heat the oil in a frying pan.
11. Fry the crab cakes, 4 minutes a side and then drain on kitchen paper.
12. Serve with lime wedges and quick sweet chilli mayo (to make 3 parts mayo with one part sweet chilli sauce and a squeeze of lime juice.)