Thai crab cakes with spring slaw

Name: Thai crab cakes with spring slaw
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 40 g Waitrose Cooks’ Ingredients frozen spicy thai mix; 100 g white crab meat; 100 g brown crab meat; 50 g soft white breadcrumbs; 4 salad onions, finely sliced; 1 egg, beaten; ½ red cabbage, finely sliced; 100 g sugar snap peas, finely sliced; 28 g 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

A wonderfully fresh dinner, with a spicy Thai crab cake complemented perfectly by a fresh and crunchy slaw. They're great for leftovers too!

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins
Plusplus chilling

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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

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.

Typical values per serving when made using specific products in recipe