King crab cakes

PT1H15M

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Ingredients

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Alaska king crab cakes

  • 500g of king crab, meat weight
  • 2 tbsp of red curry paste
  • 2 kaffir lime leaves, fresh
  • 2 green onions, coarsely chopped
  • 1 tbsp of fish sauce
  • 1 tbsp of lime juice
  • 2 tbsp of coriander, finely chopped
  • 3 snake beans, finely chopped
  • 2 chillies, fresh, finely chopped
  • 2 eggs, beaten
  • 200g of plain flour
  • peanut oil, for deep frying

Cucumber dipping sauce

1
Begin by preparing the crab. Using your fingertips or a fork, shred the crab meat, ensuring that there is no shell or cartilage remaining. Add to a blender with the curry paste, lime leaves and juice, onions and fish sauce. Blitz to form a smooth paste
2
Transfer to a bowl and mix in the coriander, beans and chilli until combined. Using your hands, roll the mix into balls. Dust in flour, dip in the beaten egg, then coat in the flour once more to ensure a complete, even coverage. Place the cakes on a tray and store in the fridge for at least 30 minutes to set
  • 2 tbsp of coriander, finely chopped
  • 3 snake beans, finely chopped
  • 2 chillies, fresh, finely chopped
  • 2 eggs, beaten
  • 200g of plain flour
3
For the dipping sauce, combine the sugar, water, ginger, vinegar and salt in a small saucepan. Stir over a low heat, not allowing the sauce to boil, until the sugar dissolves
  • 95g of caster sugar
  • 235ml of water
  • 20g of ginger, grated
  • 120ml of white wine vinegar
  • 1 tsp salt
4
Place the cucumber in a bowl and pour over the dressing. Sprinkle in the chilli, onion and coriander, cover the bowl and set aside in the fridge until chilled
5
Heat enough peanut oil in a large wok (or, alternatively, in a deep-sided frying pan) to submerge the balls to 180°C, then deep-fry the crab cakes in batches until golden brown and cooked through - this should take 3-4 minutes. Drain on kitchen paper
  • peanut oil, for deep frying
6
Serve the crab cakes alongside the cucumber dipping sauce and some wedges of lime (optional)
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