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Crabcakes with a Rice Noodle Salad

Flavorful crabcakes with an oriental twist served alongside a vibrant, herb-packed chilled rice noodle salad with ginger and lime dressing.

SeafoodSpicyRice NoodlesAsian FusionCrabcakes
Estimated Nutrition
Calories
546.3
kcal / serving
2185.2 kcal total
Carbs
70.4g
per serving
281.4 g total
Fat
18.2g
per serving
72.8 g total
Protein
25.4g
per serving
101.5 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
4
tbsp
Palm Sugar
CondimentsSauces
3
tbsp
Nuoc Nam
Vietnamese fish sauce
3
tbsp
Soy Sauce
Dairy
10
g
Butter
Fruits
2
piece
Limes
juice only
3
piece
Limes
juice only
GrainsCereals
250
g
Rice Noodles
NutsSeeds
1
tbsp
Coriander
freshly and finely chopped
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
4
clove
Garlic
crushed
1
bunch
Mint
large, leaves only, chopped
1
bunch
Coriander
large, leaves only, chopped
1
piece
Coriander Cress
for garnish
OilsFats
500
ml
Vegetable Oil
for deep frying
1
tbsp
Sesame Oil
Seafood
150
g
White Crabmeat
flaked
100
g
Brown Crabmeat
Vegetables
250
g
Potatoes
floury variety like King Edward, cut into large chunks
0.5
piece
Green Chilli
large, seeds removed and finely chopped
2
tbsp
Ginger
fresh root, finely grated
2
piece
Red Chillies
1 finely chopped and 1 sliced
1
piece
Red Chilli
sliced, for garnish
4
piece
Spring Onions
chopped, for garnish

Method

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