Thai crab cakes with spring slaw
A wonderfully fresh dinner, with a spicy Thai crab cake complemented perfectly by a fresh and crunchy slaw. They're great for leftovers too!
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Rate this recipe Serves 4 Course Main meal Prepare 20 mins Cook 15 mins Total time 35 mins Plus plus chilling Share Print
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Ingredients Method Nutrition 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 Method
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.
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