Name: Deep-fried spanner crab cakes with sweet chilli and cucumber
Cuisine: Australian
Ingredients: 200 ml Sweet Chilli Sauce; 2 tablespoons diced cucumber; vegetable oil for deep-frying; 400 g freshly picked spanner crabmeat; rice flour; 1 teaspoon freshly ground white pepper; 25 ml fish sauce; 1 egg; 1 tablespoon chopped coriander leaves; 1 teaspoon minced ginger; 2 teaspoons Chilli Jam; 2 teaspoons soy sauce; 1 x 300 g snapper fillet, finely chopped; 50 ml coconut milk; 6 green onions, finely sliced

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

These crab cakes are a variation on the ubiquitous Thai fish cake. You can easily substitute prawn meat for the crab if you wish — the method remains the same. The mixture can be made ahead of time but be sure that you cook the cakes as you need them as they fall flat and do not respond at all well to reheating. Other alternatives for spanner crab are blue-swimmer, mud, Dungeness and spider crab.

Ingredients

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Ingredients

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