Thai Crab Cakes
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
12 oz. backfin or lump crab meat
2 Tbsp. butter
2 Tbsp. flour
4 fluid oz. milk
1 Tbsp. chopped cilantro
1 stalk of lemon grass, finely chopped
2 Thai chiles, stemmed, seeded and minced
1 Tbsp. fresh ginger root, peeled and minced
salt and pepper to taste
4 oz. breadcrumbs
1 egg, beaten
4 Tbsp. peanut oil
lime wedges to garnish
Melt the butter in a large skillet and wuisk in the flour. Cook for 1-2 minutes, stirring continuously, then gradually whisk in the milk and cook for 2-3 minutes until the mixture thickens.
Remove the skillet from the heat and add the crab meat, chopped cilantro, lemon grass, chiles, ginger, salt, pepper and 1 oz. of the breadcrumbs. Mix all the ingredients together and allow them to cool.
Pour 1 tsp. of oil into your hands and coat them with it, then shape the crab mixture into 10 cakes. Dip the crab cakes into the beaten egg and dredge them in the remaining breadcrumbs. Cover and chill the crab cakes for about 30-45 minutes.
Heat the peanut oil in a large frying pan and lightly cook the crab cakes for about 3-5 minutes on each side or until they are golden brown all over.
Garnish and serve either hot or cold with a selection of dips.
Recipe adapted from Seafish.