Thai crab cakes with sweet chilli sauce
The sun has been making an appearance recently, which has meant that some of us have been venturing to the seaside, home of great seafood!
Dean Edwards loves getting crab from a little seaside shop to cook up Thai crab cakes and a sweet chilli sauce.
Ingredients
400g white crab meat1 thumb sized piece ginger1 large shallot diced1 red chilli diced2 tbs fresh coriander chopped1 tsp Thai red curry pasteJuice 1 lime2 tbs double cream50g plain flour2 eggs beaten100g breadcrumbs
Sweet chilli dressing
3 red chillies3 cloves garlic1 tbs soy sauce80g caster sugar80ml cider vinegar50ml water1 bag of baby spinach washed1 cucumber½ red onion slicedFresh coriander for garnishLime wedges for garnish
Method
Cook the ginger and shallot in a little oil for 2-3 minutes then add the Thai paste and cook for a further minute, transfer to a bowl then add to the crab, cream, coriander, chilli and lime juice then season with salt and pepper
Roll into golf ball sized pieces then chill in the fridge for 20 minutes. Roll in the seasoned flour, egg and finally breadcrumbs. Pre heat about an inch of oil in a frying pan over a medium heat then cook the crab cakes in batches, turning occasionally until golden all over.
In a blender add sweet chilli ingredients and blend until smooth, pour into a saucepan and bring to the boil, lower the heat and reduce until syrupy, set aside to cool