Thai Crab Cakes

I decided to make these lovely crab cakes this evening for a girly night in with a good friend to accompany our Friday night pink bubbles.

Ingredients:
1 clove of garlic, chopped
3cm piece of ginger, grated
A handful of chopped coriander leaves
The zest and juice of 1 lime
1 egg yolk
2 tsp mayonnaise
300g crab meat (about 2 crabs)
Since I no longer live near the sea I used sustainable Devon Crab bought from my local fishmongers which is caught in pots off the South Devon Coast.



Blitz the garlic, ginger, coriander leaves, lime zest and half of the lime juice together to form a paste.

Combine the paste, egg yolk, mayonnaise and crab meat and stir until they are all mixed together well. If the mixture is very moist, you may need to add a little flour. I literally just added a teaspoon of flour and that was plenty.

Line a baking tray with foil and lightly brush the foil with oil.

Spoon your mixture into a biscuit cutter on the baking tray and press it down with the back of the spoon to form a little patty. Remove the cutter and repeat until you have about 6-8 patties.

Place them in the fridge to chill for half an hour or so.

Chilling in the fridge - The mini patties at the front are for baby Sophie who loves these!

Preheat your oven to 180C and cook the crab cakes for 20 minutes.

Squeeze the rest of the lime juice over them, gently place them on a salad of sugar snap peas, pea shoots, and cherry tomatoes...and drizzle generously with sweet chilli sauce.


This particular recipe is really healthy as the crab cakes are baked rather than fried - and because they aren't padded out with breadcrumbs they are a good option if, like my dinner guest, you are following a low-carb diet. Just packed full of Omega 3 and lots of lovely flavours..so does that mean we can have an extra glass of wine?!!