Crab cakes with green curry
Fried crab cakes with a lovely, flavourful dip. If you make a big batch you can fill the freezer with good crab cakes that only need frying.
Aril Adzim recipe
Ingredients
For the green curry paste
- Lemongrass
- g Ginger
- g Garlic
- g Coriander root
- Green chilli
- g Coriander leaves
- g Coconut milk
For the crab and the coating
- g Crabmeat (a mix of white and brown)
- Free-range eggs
- ml Plain flour
- Breadcrumbs
For the dipping sauce
- g Thai sweet chilli sauce
- g Cream cheese
- tbsp Lime zest, grated
Instructions
Green curry paste
Blitz all the ingredients together in a blender to a smooth purée.
Heat the mixture in a pan, let it simmer for a few minutes and season to taste with salt and sugar.
Leave the mixture to cool in the fridge.
When the paste is completely cold, mix it gently with the crabmeat and shape the mixture into cakes of whatever size you want. Then put them in the freezer.
Once the cakes are firm, get them ready for coating. Dip them in this order: flour – egg – breadcrumbs – egg – breadcrumbs.
Put them back in the fridge for a few hours (or freeze them if you want to store them) so they don't fall apart when you fry them.
Fry the cakes in a pan with a good amount of oil. Fry until they're crisp in texture and have a good dark brown colour.
Dipping sauce
Mix the Thai sweet chilli sauce and the cream cheese together well, and scatter over the lime zest before serving.
For the green curry paste
For the crab and the coating
For the dipping sauce
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Aril Adzim recipe
