Thai-design crab cakes with swift chilli jam

Crab cakes are swift to place jointly and make wonderful social gathering meals or starters, plus this chilli jam will keep for a pair of weeks in the fridge.


  1. For the chilli jam dipping sauce, place the sugar, vinegar and 100ml/3½fl oz water in a tiny saucepan and carefully heat until the sugar dissolves, stirring frequently. Increase the chilli, garlic and ginger and bring to the boil. Prepare dinner for three minutes. Clear away from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be lined and held in the fridge for up to two months.)

  2. To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a pair of really fantastic pinches of flaked sea salt and a several twists of floor black pepper into a food processor. Blend until nicely mixed. You may well require to eliminate the lid and drive the combination down a pair of moments with a rubber spatula. Do not enable the combination to grow to be as well slim or clean or it will be tough to shape into crab cakes.

  3. Remove the blade and transfer the mixture to a huge bowl. Stir in the spring onions and coriander until finally evenly blended. Sprinkle a compact tray or platter with the added tablespoon of cornflour.

  4. Soaked your hands below the chilly faucet to halt the crab cakes from sticking. Get a compact handful of the mixture – about the sizing of a golfball. Roll into a neat ball then flatten right until all-around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Go on rolling and flattening the combination until you have produced 12 crab cakes.

  5. Pour the oil into a huge non-stick frying pan and place over a medium heat. When the oil is hot, include six of the crab cakes and prepare dinner for two minutes on each individual aspect or until finally flippantly browned and cooked in the course of. Transfer to a warmed plate when the relaxation are cooked.

  6. Divide the crab cakes amongst two massive plates or small platters. Increase a dish of the chilli jam to each a single and garnish with lime wedges and sprigs of refreshing coriander to serve.

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