Thai Crab Cakes

Slimming Eats Recipe

serves 2

Extra Easy –  1 syn per serving

Original -  1 syn per serving

Ingredients

260g of fresh crab meat (tinned if you can’t get fresh)

1 tsp of cornstarch (1 syn)

1 tsp of fish sauce

1 tablespoon of Thai red curry paste (1 syn)

zest and juice of half a lime

1 egg

1 shallot, finely chopped

salt and pepper to season

 

Method

Add all ingredients to a food processor to bind together. Form into 6 crab cakes, place on a flat plate and refrigerate for at least 2 hours before cooking. This will firm them up to prevent them from falling apart when cooking.

Spray a frying pan with some Frylight/Pam spray over a medium/high heat and cook each side until golden.

Serve with a mixed salad of your choice.

Filed under: below 2 syns, Extra Easy, fish and seafood, lunch, Original