coconut & coriander crab cakes

coconut and coriander crab cakes

::  Although I never pass up crab dishes when dining out, it’s something I’ve hesitated cooking at home.  But when I found this recipe in my latest delicious. magazine I couldn’t resist and they turned out beautifully.

200g cooked crabmeat
1/2 cup plain flour
1/4 cup desiccated coconut
1 tbsp chopped long red chilli
2 tbsp chopped coriander leaves
2 tsp rice vinegar
Sunflower oil, to shallow fry
Extra coriander leaves, to serve

Place the crabmeat in a bowl and remove any stray bits of shell.  Add the flour and coconut and stir to combine.  Add the chilli, coriander and rice vinegar and mix well.  Pat down mixture in the bowl to form a compact layer at the bottom.  Cover and leave in the fridge for one hour to set.

Heat 2cm oil in the frypan over medium-high heat.  Take the crab mixture out of the fridge and scoop out spoonfuls of the mixture using a tablespoon, then easing it out into the hot oil. Press down lightly to make a flat cake shape.  You’ll only be able to make four or five at a time, as the first crab cake to go down will need to be turned over just about the time you’ve added the fourth or fifth. Remember, the crab is already cooked, so you’re just cooking for a minute or so each side until the cakes are golden, crisp and warmed through.  Remove from the pan with a slotted spoon, drain on absorbent paper and serve garnished with coriander leaves.


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