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Spicy crab cakes

375 g fresh crabmeat or 375 g canned crabmeat
250 g mashed potatoes
1 cup finely chopped green onion
14 cup chopped coriander
1 tablespoon thai green curry paste
12 lemon, juice and rind of
2 eggs, lightly beaten
150 g fresh breadcrumbs
14 cup oil


Combine crabmeat, potatoes, onions, coriander, curry paste, lemon rind and juice in a bowl and mix well. Shape the mixture into 18 cakes. Dip each cake in flour then egg then breadcrumbs. Heat the oil in a non-stick pan (you may need more oil if not using non-stick). Cook in batches over medium heat until golden. Serve hot with salad.

Source: www.food.com