CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE
An easy help-yourself starter with the zest and spice of ginger and chilli
Provided by Good Food team
Categories Starter
Time 50m
Number Of Ingredients 22
Steps:
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
Nutrition Facts : Calories 467 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.75 milligram of sodium
SPICY THAI CRAB CAKES WITH LEMON AND CORIANDER
Provided by Molly O'Neill
Categories appetizer
Time 20m
Yield Twelve servings
Number Of Ingredients 11
Steps:
- In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, pepper, eggs and bread crumbs, breaking up the crab meat as little as possible. Using 1 tablespoon of the mixture at a time, press into cakes that are a scant 2 inches in diameter.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the crab cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
THAI CRAB CAKES STARTER
These little shallow fried cakes are packed full of flavour. Taken from a little book of Soups and Starters.
Provided by Gina5674
Categories Crab
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice in chicken stock, covered, until absorbed.
- In the blender, whiz together crabmeat, cod, spring onions, lemongrass, chilies, ginger, coriander, flour and egg.
- Add rice and season, whiz quickly.
- Dampen hands and divide mixture into 12 cakes, cover and chill for 30 minutes.
- Fry in oil for 3-5 minutes each side.
- Serve immediately with Salad and Sweet Chilli Dipping Sauce.
Nutrition Facts : Calories 378.3, Fat 11, SaturatedFat 1.9, Cholesterol 82.8, Sodium 582.3, Carbohydrate 46, Fiber 2.5, Sugar 3, Protein 22.8
THAI CORIANDER CHILI SAUCE/PLA KRAPONG PAW
A delicious Thai version of salsa. Everyone I make this for loves it. Meant to accompany grilled fish, but you will find many uses for it. I usually add at least twice as much cilantro and double the recipe as guests will eat all of it. It is just as good the next day. I have mistakenly omitted chili-garlic sauce and still tasty. Use a sweet onion like Vidalia or a red onion if unavailable.
Provided by Somogirl
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl combine and beat a little to blend. Chill until ready to serve.
- If serving with grilled or fried fish, dress with several tablespoons of sauce and lemon wedges and remaining sauce alongside. Delicious with steamed rice.
- Don't try to substitute green pepper as flavors are not the same.
Nutrition Facts : Calories 50.8, Fat 3.5, SaturatedFat 0.5, Sodium 754.8, Carbohydrate 4, Fiber 0.5, Sugar 2.3, Protein 1.6
SPICED CRAB CAKES WITH LEMON & LIME AïOLI
Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 12
Steps:
- Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
- For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
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