Thai Crab Cakes Starter Recipes

Steps:

• For cakes: Mix first 8 ingredients in large bowl.
• Mix in enough breadcrumbs to form stiff mixture.
• Shape mixture into sixteen ¼-inch-thick patties.
• (Can be prepared ahead. Cover and refrigerate.).
• For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
• Mix in cucumber.
• Let stand 30 minutes at room temperature to allow flavours to blend.
• Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
• Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
• Transfer to paper towels to drain.
• Transfer to baking sheet; keep warm in oven.
• Divide crab cakes among 8 plates.
• Spoon sauce around cakes.

Steps:

• Cook rice in chicken stock, covered, until absorbed.
• In the blender, whiz together crabmeat, cod, spring onions, lemongrass, chilies, ginger, coriander, flour and egg.
• Add rice and season, whiz quickly.
• Dampen hands and divide mixture into 12 cakes, cover and chill for 30 minutes.
• Fry in oil for 3-5 minutes each side.
• Serve immediately with Salad and Sweet Chilli Dipping Sauce.