Thai (Yorkshire) Crab Cakes

This might be a Thai recipe but as we’re generally using Yorkshire Crab I’m adding it to the title. I’ve had this recipe on a scrap of paper for years – its got splats all-over it from the many times I’ve used it. I think it originally came from Nigel Slater so I suppose I should give him a mention.

What I love about this is how simple it is – it’s one of those ‘bung everything in a blender together and whiz’ recipes – you can’t go wrong as long as you are using good quality fresh ingredients. You can make do with dried herbs etc but it really isn’t as good and personally, I think it’s a waste of crab if you’re not treating it to the best fresh ingredients.

Ingredients

  • 450g/1lb Crabmeat (I like a mix of white and brown meat)
  • 6 Kaffir lime leaves (you can use a stalk of lemongrass instead but the fresh lime leaves are best so worth seeking them out from your local oriental food shop)
  • 1 teaspoon fish sauce
  • 2/3 tablespoons chopped fresh coriander
  • 2 heaped tablespoons of mayonnaise
  • 2 small red chilli peppers, roughly chopped (you could add more if you like it extra spicy)
  • 3 spring onions, roughly chopped
  • 75g/3oz fresh white breadcrumbs (Keep a bit more on hand in case your crab meat is wetter)
  • 2 tablespoons of heavily seasoned plain flour (for coating)
  • oil for deep-frying

Method

As mentioned above, put all the ingredients (except the flour and oil) into a food processor and whiz until mixed together (don’t overdo it – you don’t want paste, you still want to see the texture of the ingredients). If making by hand chop the chilli and spring onions really fine. Add a few more breadcrumbs if it feels a bit too sloppy. Chill for 15 minutes or more to help it keep its shape.

Shape each cake with your hands, scooping out a portion that is about 5cm/2inches in diameter. Drop it in the flour to lightly coat it and place on one side until you have all the cakes coated and ready (it should make about 12).

Heat the oil in a large frying pan and drop each one in, to shallow fry each side for about 3-4minutes.

Serve with a fresh green salad and/or fragrant rice.

By Emma - lover of history, art and adventure

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