If you're short on time these crab cakes are ideal, and are equally suited to parties or for serving as a starter.
If you don't fancy cooking and preparing live crabs then buy the best possible quality picked crab from your local fishmonger - remember it doesn't stay fresh for long, so use it the day you buy it.
Crispy Thai crab cakes
Serves 4
250g picked white crab meat, cooked
60g tinned sweetcorn
10g fresh coriander, chopped
Half a small red chilli, finely chopped
25g cornflour
25g rice flour
25g gram flour
70ml water
Sea salt and freshly ground black pepper
8tbsp Thai sweet chilli dipping sauce
Fill your deep-fat fryer with vegetable oil and set it to 170C.
Put the crab meat, sweetcorn, coriander and chilli in a bowl and mix well, then season with salt and freshly ground black pepper.
In a separate bowl, mix the three flours together. Gradually add the water to the flour, mixing continuously until you create a smooth batter. Add the batter to the crab and combine.
Take a sheet of greaseproof paper and cut out 16 individual 5cm squares. Spoon 1tbsp of the crab mixture on to each square of greaseproof paper then lower these in small batches into the oil for 90 seconds. Remove the crab cakes from the oil and very carefully peel off the paper. Return the cakes to the fryer for a further minute or until crisp and golden brown.
Season the fritters with sea salt and serve with the sweet chilli dipping sauce.
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