Aromatic Crab Cakes Recipe
This lovely crab cake recipe makes a great starter or lunch and you can imagine how beautiful they smell while they are cooking. Everyone wants to know how to make the best crab cakes and this recipe will show you how easy it is to make this popular dish.
The recipe includes potato, flour and eggs, which are basil ingredients and used to give the crabcakes the right consistency, as well as aromatic ingredients such as chillies, lime and fresh coriander.
The flavour is really nice, and you are sure to appreciate they have a wonderful homemade charm. Yes could can buy crabcakes in the supermarket but they will have nowhere near such a fantastic taste! Here is a recipe for Western fish cakes if you want a simpler style.
Serve these lovely fishcakes with a nice dipping sauce. Try mixing 200 ml of sweet chilli sauce with 150 ml of mayonnaise, 50 ml of fish sauce, and a tablespoon of soy sauce, for a delicous dip. The fish sauce is available from an Asian supermarket, or perhaps from your local one.
- 1 raw potato, grated then squeezed through cheesecloth
- 1 chopped bunch of cilantro (fresh coriander)
- 2 sliced small red chilies
- 200g (7 oz) mashed potato
- 1 tablespoon red Thai curry paste, thinned with a little warm water if need be
- 300g (10½ oz) crab meat (from a can is fine)
- 150g (5¼ oz) Panko breadcrumbs
- All-purpose flour (plain flour), as needed
- 1 chopped bunch of green onions (spring onions)
- 2 minced garlic cloves
- 2 finely sliced lime leaves
- 2 beaten eggs
- Vegetable oil, for shallow frying
- Put both types of potato in a bowl and add the crab, onion, curry paste, garlic, chili, cilantro and lime leaf.
- Season with salt and black pepper and mix.
- Mould the mixture into 16 crabcakes, then cover them and put them in the fridge for an hour.
- Put the egg wash in one bowl, the flour in another and the breadcrumbs in a third.
- Roll the crabcakes in the flour and dust off the excess, then dip them in the egg and finally the breadcrumbs.
- Heat some oil in a frying pan.
- Shallow fry the crabcakes over a medium heat, turning occasionally.
- They will take about 6 minutes, so keep cooking until they are golden brown all over.
These crabcakes are always a welcome sight, no matter what the occasion. Perhaps you are looking for a nice starter recipe for seafood fans, or it could be you want to serve a gourmet lunch. Whatever the case, you will not go wrong with this great crab cake recipe. Serve them with whatever kind of dipping sauce you prefer and, for the very best results, serve them piping hot from the frying pan. You can blot them on kitchen paper first, but it isn’t required. Crab cakes suit pretty much any occasion and this recipe is a good way to use up an opened can of crab, plus any leftover mashed potato. You might not associate mashed potato with a Thai recipe but, trust me, it works really nicely in here.
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