Thai Crab Cakes

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







