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Thai-Style Crab Cakes with Quick Chilli Jam
Quick Thai-style crab cakes served with a homemade spicy chilli jam and fresh lime wedges.
Seafood
Appetiser
Dairy Free
Gluten Free
Crab
Thai
Estimated Nutrition
Calories
182.1
kcal / serving
2185 kcal total
Carbs
18.5
g
per serving
221.7 g total
Fat
8.8
g
per serving
105.2 g total
Protein
7.4
g
per serving
88.5 g total
Cook Time
15
minutes
Serves
12
crab cakes
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
225
g
Jam Sugar
With added pectin
1
tbsp
Cornflour
Plus extra for dusting
CondimentsSauces
3
tbsp
Red Wine Vinegar
1
tbsp
Thai Green Curry Paste
Fruits
1
piece
Lime
Wedges for serving
NutsSeeds
2
clove
Garlic
Finely chopped
25
g
Coriander
Leaves finely chopped
1
pinch
Sea Salt
Flaked
1
twist
Black Pepper
Freshly ground
OilsFats
6
tbsp
Sunflower Oil
For frying
Seafood
100
g
White Crabmeat
100
g
Brown Crabmeat
200
g
King Prawns
Raw, peeled
Vegetables
2.5
piece
Red Chilli
Long, seeds removed, finely chopped
15
g
Root Ginger
Finely chopped
6
piece
Spring Onion
Finely sliced
Method
1
Heat sugar, vinegar, and 100ml water in a saucepan until the sugar dissolves.
2
Add chilli, garlic, and ginger, boil for three minutes, then cool in bowls to thicken.
3
Blend crabmeat, prawns, curry paste, cornflour, salt, and pepper in a food processor until just combined.
4
Transfer to a bowl and stir in spring onions and chopped coriander.
5
Shape the mixture with wet hands into 12 cakes approximately 1.5cm thick and 6cm wide.
6
Dust the cakes with extra cornflour on a tray.
7
Fry cakes in hot sunflower oil for two minutes on each side until lightly browned.
8
Serve crab cakes with jam, lime wedges, and coriander sprigs.