Thai Crab Cakes Recipe

What you'll need:

• 100g white crab meat
• 100g brown crab meat
• 100g raw king prawns
• 6 sliced spring onions
• 1 tbsp cornflour
• 1 tbsp good quality Thai curry paste (green or red)
• Salt and pepper
• 25g finely chopped fresh coriander
• 7 tbsp sunflower oil for frying

Serves: 4

Method

First

Into a food processor, put your crab meat along with the curry paste, the prawns, the cornflour and plenty of seasoning. Blend until combined, but don’t overblend - if it’s too smooth and loose, you won’t be able to form it into cakes.

Second

Transfer the mixture to a big bowl, and stir in the coriander and spring onions. Dust a baking tray with some cornflour.

Third

Take a golf ball sized piece of your crab mixture, and roll it in your hands until you have a neat ball. Flatten the ball slightly, and leave on your dusted tray. Repeat until you have twelve evenly sized crabcakes.

Fourth

Lightly fry in sizzling-hot oil for around two minutes on each side, or until golden brown and cooked through. Serve with fresh salad, chilli jam, and lime wedges.

There you have it -- a quick and tasty recipe for Thai Crab Cakes that is sure to impress!

Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our somm will choose the top 3 wines for you.

Next up: Take our Wine Palate Quiz and match your personal tastes to your top three wine types