Thai-Style Crab Cakes with Quick Chilli Jam

Quick Thai-style crab cakes served with a homemade spicy chilli jam and fresh lime wedges.

Seafood Appetiser Dairy Free Gluten Free Crab Thai

Estimated Nutrition

Calories

182.1

kcal / serving

2185 kcal total

Carbs

18.5g

per serving

221.7 g total

Fat

8.8g

per serving

105.2 g total

Protein

7.4g

per serving

88.5 g total

Cook Time

minutes

Serves

crab cakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Jam Sugar

With added pectin

tbsp

Cornflour

Plus extra for dusting

CondimentsSauces

tbsp

Red Wine Vinegar

tbsp

Thai Green Curry Paste

Fruits

piece

Lime

Wedges for serving

NutsSeeds

clove

Garlic

Finely chopped

Coriander

Leaves finely chopped

pinch

Sea Salt

Flaked

twist

Black Pepper

Freshly ground

OilsFats

tbsp

Sunflower Oil

For frying

Seafood

100

White Crabmeat

100

Brown Crabmeat

200

King Prawns

Raw, peeled

Vegetables

2.5

piece

Red Chilli

Long, seeds removed, finely chopped

Root Ginger

Finely chopped

piece

Spring Onion

Finely sliced

Method

Heat sugar, vinegar, and 100ml water in a saucepan until the sugar dissolves.

Add chilli, garlic, and ginger, boil for three minutes, then cool in bowls to thicken.

Blend crabmeat, prawns, curry paste, cornflour, salt, and pepper in a food processor until just combined.

Transfer to a bowl and stir in spring onions and chopped coriander.

Shape the mixture with wet hands into 12 cakes approximately 1.5cm thick and 6cm wide.

Dust the cakes with extra cornflour on a tray.

Fry cakes in hot sunflower oil for two minutes on each side until lightly browned.

Serve crab cakes with jam, lime wedges, and coriander sprigs.