Thai Crab Cakes

3rdMarch10 2

Serves 2 (recipe makes 6 crab cakes)

2 syns for entire recipe on Red or Extra Easy

1 syn for 3 crab cakes

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 even more 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.

 

Approx NUTRITIONAL INFORMATION
Per Serving
Calories 234.4
Fat 6.3g
Saturated Fat 1.5g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.0g
Cholesterol 244.3mg
Sodium 1,098.2mg
Total Carbohydrate 5.2g
Dietary Fibre 0.0g
Sugars 0.0g
Protein 33.9g
 
DSC_0887

2 Responses to “Thai Crab Cakes”

  1. so simple but looks so yummy.

  2. Tried these last night – very nice!!

Leave a Reply