Green Chilli Crab Cakes

• 600 grams (21.4oz) cooked crab meat
• 60 grams (2.1oz) saltine crackers, crushed fine
• 2 eggs
• 2 tablespoons mayonnaise
• 1 bottle WORLDFOODS Thai Hot Green Chilli Dipping Sauce
• Salt, to taste
• 1 cup of light olive oil

Equipment

•  1 large bowl
• 1 small bowl
• 1 whisk
• 1 tray
• Plastic wrap
• 1 deep frying pan
• Kitchen paper

Crab Cake Sauce

• 1 cup mayonnaise
• 1 bottle WORLDFOODS Thai Hot Green Chilli Dipping Sauce

Equipment

•  1 medium bowl
• 1 whisk

 

1. Pick through the crab meat and take out any remaining bits of shell.
2. Gradually add the crushed saltines, one tablespoon at a time until the remaining moisture from the crab is absorbed. You might not use all the cracker crumbs.
3. With a whisk, beat together the eggs, mayonnaise and WORLDFOODS Thai Hot Green Chilli Dipping Sauce.
4. Combine the mixture with the crab and mix carefully, without breaking up the lumps of meat. Add salt to taste.
5. Form the crab mixture into balls about 10cm in diameter, then flatten to a thickness of about 5cm. (You should have twelve.)
6. Arrange the crab cakes on a tray and refrigerate them at least two hours so they hold their shape. Cover the tray with plastic wrap.
7. In a deep skillet, heat the olive oil until very hot but not smoking.
8. Fry the crab cakes until brown on each side, turning once. (The crab is already cooked so you don’t need to cook them through.)
9. Drain the crab cakes on kitchen paper and serve immediately with the sauce.

Crab Cake Sauce Combine the mayonnaise and WORLDFOODS Thai Hot Green Chilli Dipping Sauce with a whisk and serve with the crab cakes, on the side.