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Recipe for Thaitalian Crab CakesClick image to enlarge

Recipe for Thaitalian Crab Cakes

Recipe for Thaitalian Crab Cakes

(Ref: RCP017)

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Don't be thinking fish cakes filled with potato here. It's all pure crab and a real taste bud tingler. Not sure whether to eat these as a starter or a snack? Either way you'll be wishing you'd made more. Thaitalian Crab Cakes are so mourish you'll be cooking up more before you've finished eating the batch...



Preparation Time:

20 mins

Cooking Time:

5 mins


Tinned Crab - 300 g
 Fresh Coconut, finely shredded - 30 g
 Egg - 1
 Fresh Garlic, minced - 3 cloves
 Thai Fish Sauce - 1 tbsp
 Thaitalian Tingler Chilli Jam - 1 tbsp
 Ground White Pepper - to taste
 Panko Bread Crumbs - 150 g
 Oil - 1 litre, for deep frying
 Preserved Plum - 1
 Rice Vinegar - 6 tbsps
 Sugar - 4 tbsps
 Finger Chillies, minced - to taste
 Horners Aftermath Chilli Jam - 2 tbsps


• First make the plum sauce. Scrape the plum flesh from the stone. Heat the vinegar, add the sugar and plum flesh, stirring until the sugar dissolves which will take about 2 minutes. Simmer until a thin syrup begins to form, then remove from the heat. Stir in the chillies, pour into a bowl and set aside.

• In a mixing bowl, stir together the crab, coconut, egg, garlic, fish sauce, chilli jam and pepper. Knead with your fingers, then form into small patties. Roll in the breadcrumbs until well-coated.

• Heat a pan of oil to 200°C. Deep-fry the patties until golden brown. Drain on kitchen paper and serve with the plum sauce.


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