Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 18 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
18
- 450grams white crab meat
- 80grams green beans, finely chopped
- 1 fresh hot green, seeded and minced
- 1tablespoons Thai fish sauce
- 1tablespoons Chinese chives, finely chopped
- 2 kaffir lime leaves, cut into wafer-thin slices, or grated zest of 1 lime
- 1 large egg white, lightly beaten
- 1/2 cup all-purpose flour (for coating and baking sheet)
- 1L vegetable oil (for deep-frying)
Description
These make a delicious lunch or light supper dish served with a salad
Method
Step 1 of 3
Flake the crabmeat into a bowl, picking it over carefully to remove any small, sharp pieces of shell. Add the green beans, chile, fish sauce, chives, and lime leaves, and mix together.
Step 2 of 3
Add the egg white, stirring to bind the mixture. Dust your hands with flour and shape the mixture into 18 small balls. Flatten them slightly into cakes. Place on a floured baking sheet, spaced slightly apart so they don't stick together, and refrigerate for 1 hour or until firm.
Step 3 of 3
Preheat the oven to 95°C. Pour enough oil into a large, deep frying pan to come about 2.5 cm up the sides, and heat to 160°C. In batches, dredge the crab cakes in flour, shaking off the excess. Fry for about 3 minutes, until golden. Transfer to a baking sheet lined with paper towels, and keep warm in the oven.
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