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Thai Crab Cakes

1-heaped cup easy cook basmati rice
2-cups chicken stock, heated
1/2-lb cooked crabmeat
1/4-lb white fish fillets, skinned and finely chopped
5-scallions, trimmed and finely chopped
1-lemon grass stock, outer leaves discarded and finely chopped
1-green chili, seeded and finely chopped
1-tbsp freshly grated ginger
1-tbsp freshly chopped cilantro
1-tbsp all purpose flour
1-medium egg
Salt and pepper
2-tbsp vegetable oil for frying

Put the rice in a large saucepan and add the hot stock
Bring to a boil, cover and simmer over low heat, without stirring for 18 minutes or until grains are tender and all liquid is absorbed
To make the cakes, place the crabmeat, fish, scallions, lemon grass, chili, ginger, cilantro, flour, and egg in a food processor
Blend until all the ingredients are mixed thoroughly, and then season with salt and pepper to taste
Add the rice to the processor and blend once more, don't over mix
Remove the mixture from the processor and place on a clean dry surface
With damp hands, divide the mixture into 12 even sized patties
Transfer to plate, cover and chill in fridge for about 30 minutes
Heat oil in a heavy based skillet and cook crab cakes 4 at a time for 3-5 minutes on each side until crisp and golden
Drain on paper towels and serve immediately

Serves 4