View BasketPay For Items
  • Herbs & Spices
  • Curries, Pastes & Sauces
  • Papads, Pickles & Chutneys
  • Rice, Flour & Grain
  • Health & Beauty
  • Kitchen & Tableware
  • Books, Gifts, FREE Recipes
  • Books, Gifts & Festivals
    Never miss an offer...
    Best Sellers:

    Cumin Seeds - Jeera Seed - TRS

    Cumin Seeds - Jeera Seed - TRS

    3.95

    Balti Paste - Mr Huda's

    Balti Paste - Mr Huda's

    4.45

    Garam Masala - TRS

    Garam Masala - TRS

    0.95

    Turmeric Powder - Haldi - TRS

    Turmeric Powder - Haldi - TRS

    1.95

    Universal Curry Paste - Mr Huda's

    Universal Curry Paste - Mr Huda's

    4.45

    Secure Payments
    20% Off 30 Orders!

    Recipe for Thaitalian Crab Cakes

    Recipe for Thaitalian Crab Cakes

    Recipe for Thaitalian Crab Cakes

    (Ref: RCP017)

    FREE: only add to basket to donate to charity Frank Water (no recipe card will be sent): 0.25


    Quantity:  

    Pin It



    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...

    Serves:

    4

    Preparation Time:

    20 mins

    Cooking Time:

    5 mins

    Ingredients:

    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
     

    Method:

    • 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.