Try these sweet and savory crab cakes full of protein and sweetness from the crab and fresh shrimp tails. The crispiness will make you crave some more.
Try these sweet and savory crab cakes full of protein and sweetness from the crab and fresh shrimp tails. The crispiness will make you crave some more.
Ingredients
3.5 OZ / 100 G shrimp tails
10.5 OZ / 300 G lump crab meat (picked)
1 TSP fish sauce
2 EA green onion
2 SPRIGS cilantro
1 TBSP red thai curry paste
1 TBSP all-purpose flour
Directions
Roughly chop your green onion and cilantro. Add them to the mixing bowl and chop for 6 seconds / speed 6. Scrape down the sides of the mixing bowl.
Drain your crab from its container and dry well. Devein your shrimp.
Add your crab, shrimp, curry paste, fish sauce and flour to the mixing bowl. Mix with the butterfly whisk and measuring cup inserted for 15 seconds / speed 4.
Shape your crab cakes into 12 balls and compress, then slightly flatten. You may need more flour to avoid sticking. Using some oil, pan-fry your crab cakes in batches on medium heat till golden. Serve with some lime wedges.
TIP: You can also try to bake this in a medium oven for 15 mins.
