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