- Course: Appetizer, Main Course
- Total Time: Under 2 Hours
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 55 Times
These make a delicious lunch or light supper dish served with a salad. Good with a spicy dipping sauce made from rice vinegar, fish sauce, and crushed hot red pepper flakes.
- 1 lb (450g) white crabmeat
- ½ cup finely chopped green beans
- 1 fresh hot green or red chile, seeded and minced
- 1 tbsp Thai fish sauce
- 1 tbsp finely chopped Chinese or garlic chives
- 2 kaffir lime leaves, cut into wafer-thin slices, or grated
- Zest of 1 lime
- 1 large egg white, lightly beaten
- All purpose flour, for coating, plus more for the baking sheet
- Vegetable oil, for deep-frying
1. Flake the crabmeat into a bowl, picking it over carefully to remove any small, sharp pieces of shell. Add the green beans, chile, fish sauce, chives, and lime leaves, and mix together.
2. Add the egg white, stirring to bind the mixture. Dust your hands with flour and shape the mixture into 18 small balls. Flatten them slightly into cakes. Place on a floured baking sheet, spaced slightly apart so they don't stick together, and refrigerate for 1 hour or until firm.
3. Preheat the oven to 200°F (95°C). Pour enough oil into a large, deep frying pan to come about 1 in (2.5cm) up the sides, and heat to 325°F (160°C). In batches, dredge the crab cakes in flour, shaking off the excess. Fry for about 3 minutes, until golden. Transfer to a baking sheet lined with paper towels, and keep warm in the oven.
Prepare ahead: Steps 1 and 2 can be completed several hours ahead. Keep crab cakes refrigerated until ready to cook.
Freezing Information: if the crabmeat has not previously been frozen, the crab cakes can be frozen for up to 1 month.
© 2008 Dorling Kindersley
Note from Cookstr's Editors
Nutritional information is based on 18 servings and 1 cup oil for frying.