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
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
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.
This recipe first appeared in Waitrose Food, May 2017 issue. Download the Waitrose Food app for the full issue.
Typical values per serving:
44mg vitamin C
This recipe was first published in Mon May 01 16:39:17 BST 2017.