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    Thai crab cakes with spring slaw

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    Thai crab cakes with spring slaw

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

    Serves: 4


    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


    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. 

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


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