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Crab Cakes with Chilli Lime Dip

Tasty seafood bites with a chilli lime kick

Serves 6-8 (Estimated) Rating 5/5

Prep Time 60 Minutes Cooking Time 10 Minutes

May contain eggs May contain crustaceans May contain fish

350g crab meat
650g uncooked shelled prawns
1 tablespoon red curry paste (see recipe)
1 medium egg
2 spring onions chopped
2 tablespoon chopped fresh coriander
2 tablespoon chopped fresh lemon grass
1 red chilli, chopped
2 tablespoon vegetable oil
For the dipping sauce
3 tablespoon lime juice
2 tablespoon water
1 tablespoon fish sauce
1 chopped kaffir lime leaf
1 chopped red chilli
Place the crab, prawns, curry paste, egg, spring onions, coriander, lemon grass and chilli in a mixing bowl.
Blend them together.
Shape into balls and chill for 1 hour.
Heat the oil and shallow fry the crab cakes on both sides until golden brown.
Drain and place on serving plate.
For the dipping sauce combine the ingredients and stir well.