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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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
826kJ/ 197kcals
Fat
10g
Saturated Fat
1.6g
Carbohydrates
11.7g
Sugars
5.3g
Fibre
2.5g
Protein
15.1g
Salt
1.6g
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