Thaitalian Crab Cakes

ShareTweetSaveShare
Yields1 Serving
DifficultyIntermediatePrep Time20 minsCook Time5 minsTotal Time25 mins

Ingredients

Method

 300 g tinned crab
 30 g fresh coconut, finely shredded
 1 egg
 3 cloves garlic, minced
 1 Tbsp thai fish sauce
 1 Tbsp thaitalian tingler chilli jam
 1/4 tsp ground white pepper
 150 g panko breadcrumbs, for coating
 1 litre oil for deep frying
For the plum sauce
 1 preserved plum
 6 Tbsp rice vinegar
 4 Tbsp Sugar
 3 finger chillies
Alternatively to dip
 2 Tbsp horners aftermath chilli jam
1

First make the sauce. Use a fork to scrape the plum flesh from the stone. Heat the vinegar and add the sugar and plum flesh, stirring until the sugar dissolves which will take about 2 Minutes. Simmer until a thin syrup begins to form, then remove from the heat. Stir in the chillies, pour into a bowl and set aside.

2

In a mixing bowl, stir together the crab, coconut, egg, garlic, sauces and pepper. Knead with your fingers, then form into small patties. Roll in the breadcrumbs until well coated.

3

Heat a pan of oil to 200°C. Deep-fry the patties until golden brown. Drain on kitchen paper and serve with the plum sauce.

Ingredients

 300 g tinned crab
 30 g fresh coconut, finely shredded
 1 egg
 3 cloves garlic, minced
 1 Tbsp thai fish sauce
 1 Tbsp thaitalian tingler chilli jam
 1/4 tsp ground white pepper
 150 g panko breadcrumbs, for coating
 1 litre oil for deep frying
For the plum sauce
 1 preserved plum
 6 Tbsp rice vinegar
 4 Tbsp Sugar
 3 finger chillies
Alternatively to dip
 2 Tbsp horners aftermath chilli jam

Directions

1

First make the sauce. Use a fork to scrape the plum flesh from the stone. Heat the vinegar and add the sugar and plum flesh, stirring until the sugar dissolves which will take about 2 Minutes. Simmer until a thin syrup begins to form, then remove from the heat. Stir in the chillies, pour into a bowl and set aside.

2

In a mixing bowl, stir together the crab, coconut, egg, garlic, sauces and pepper. Knead with your fingers, then form into small patties. Roll in the breadcrumbs until well coated.

3

Heat a pan of oil to 200°C. Deep-fry the patties until golden brown. Drain on kitchen paper and serve with the plum sauce.

Thaitalian Crab Cakes