Thank You Guys Crab Cakes
photo by Rita1652
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
6-8 cakes
- Serves:
- 2-3
ingredients
- 4 large crab claws (the meat from)
- 2 slices multigrain brown bread, crumbed
- 2 -3 scallions, finely slice (spring onions)
- 1 lime, zest of, grated
- fresh ground black pepper (good amount)
- 1⁄3 lime, juice of
- 1⁄3 cup mayonnaise
- 1⁄4 - 1⁄2 teaspoon thai green curry paste
- lime slice
directions
- Mix all ingredients gently together and form into cakes of required size,.
- chill well for at least 1 hour (if in hurry put in freezer for 10 mins).
- Shallow fry in vegetable or corn oil until golden - don't worry if too soft to turn just baste with hot oil.
- Serve on bed of rocket leaves (dressed in lemon olive oil if liked but I think bitter salad leaves are important to offset richness) with small bowl of Thai sweet chile sauce - bon apetit.
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Reviews
-
I am giving this a 5 star based on the previous reviewers addition in using approximately 12 ounces for fresh crab meat, whether claw meat, lump, jumbo lump, I prefer to use Maryland Blue Crab, but I am lucky as I live in Maryland. I loved the use of lime zest, scallions, white bread, mayonnaise (Dukes) and the green curry paste. This was delicious, and a egg would be a good addition as well to keep the patties together. I let mine sit on waxed paper for approximately 3 hours. I sauteed' in some canola oil (1 tablespoon) with 1/2 tablespoon of butter added. Put on a saltine cracker and a nice coleslaw salad. Yummy! Great, great and I thank you lindseylcw! Made for *Everyday is a Holiday* February 2009.
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Hot Stuff tender and spicy. Alaskan king crab, Maryland Blue Crab, snow crab, rock crab, Dungeness crab which is is my favorite. But which do you mean? When you say 4 large crabs each are very different in size. The amount I used was 1 1/2 cups. Also had used a 1 roll of Recipe #169790 that was yummy making a nice filler. Love the curry and green onions along with the lime. Refrigeration is a must for these are super tender and will fall apart. I suggest using 1 egg to help bind the patties. I myself like them fall apart tender and appreciate the chunk of crab meat. I mix everything but the crab meat together then gentle tossed it in. I did serve over greens to start added a garlic hot sauce. But end up wrapping the in the lettuce like a wrap for ease of eating. And for FUN! Thanks!
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A nice tasty crab cake enjoyed for lunch today! I used a can of crabmeat (not as good as fresh crab, I know!) and curry powder (all out of curry paste!) but, I am pleased to say the results were excellent! The cakes were delicious with the sweet Thai chile sauce on a bed of mesclun greens. Thank you.
RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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