zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Thai crab cakes with spring slaw

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Thai crab cakes with spring slaw

    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 15 minutes
    • Total time: 35 minutes, plus chilling

    Serves: 4

    Ingredients

    40g Waitrose Cooks’ Ingredients frozen spicy thai mix*
    100g white crab meat
    100g brown crab meat
    50g soft white breadcrumbs
    4 salad onions, finely sliced
    1 egg, beaten
    ½ red cabbage, finely sliced
    100g sugar snap peas, finely sliced
    28g pack coriander, leaves torn
    2 tsp sesame oil
    1 tbsp fish sauce
    1 tsp dark brown soft sugar
    1 lime, juice, plus extra wedges to serve
    1 tbsp sunflower oil

    *Selected stores

    Method

    1. Put the thai mix in a bowl with the crab meat, breadcrumbs, salad onion and egg. Stir until combined; season. Shape into 8 patties and put on a baking tray. Chill for 30 minutes to firm up.

    2. Meanwhile, make the slaw. Mix the cabbage, sugar snaps and coriander in a large bowl. Whisk together the sesame oil, fish sauce, sugar and lime juice and toss through the slaw.

    3. Heat the sunfl ower oil in a frying pan and fry the crab cakes, in batches, until golden (about 3-4 minutes on each side). Serve with the slaw and wedges of lime. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.

    Comments

    Average user rating

    0 stars

    Glossary