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.

Filed under: fish and seafood, lunch