Thai Crab Cakes

I love crab! Whenever we visit the Outer Hebrides we feast on fresh crab! My favourite has to be the Crab Lollipops from Vatersay which we buy from the wife of a local crab fisherman.

Crab Lollipops are large claws, partially shelled, leaving just the tip of the claw and they taste absolutely amazing. Vatersay is a small island in the Outer Hebrides joined to Barra by a causeway and surrounded by rocky shores which is the perfect location for catching crab. It is a stunning island full of beautiful beaches, clear turquoise sea , fabulous wildlife……and amazing crab!

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The great thing about crab is that it is the perfect food if you are a dieter, as it’s a good source of lean protein. So tuck in guilt free!

If you really want to push the boat out, Crab Lollipops look stunning arranged in a fan with avocado and tomato for quick healthy lunch.

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We actually ate this awesome bowl of crab and chips at Barra airport recently while watching the planes land on the beach runway.  The combination of plane spotting and eating crab at the same time was my husband’s idea of heaven!

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Crab is brilliant in recipes. Its lovely stirred through some cooked linguini with lemon juice, garlic, a splash of white wine, a little fresh chilli, parsley and olive oil for a simple crab pasta dish.

I also like to make these spicy Thai Crab cakes which you can prepare in advance and store in the fridge, ready to cook for a dinner party or romantic meal. They are light enough as a starter or can be served in a bigger portion as a main course and taste wonderful! I used fresh crab in my recipe but feel free to use canned crab if fresh is not available. Canned crab is fine for cooking  and is a great store cupboard standby.

For anyone following the Weight Watcher No Count diet, just make your mashed potato from boiled potatoes and quark. Fry the cakes in oil from your daily allowance or use just a spritz of oil and omit the dusting of flour. You can also make tsatsiki using fat free yoghurt to keep the meal light.

Be aware that different Thai Curry pastes vary in heat. I used the Mae Ploy brand available in Tesco which is pretty hot but just adjust the amount/type of paste to how hot you like the cakes.

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Thai Crab Cakes

Makes 4 small crab cakes.

Ingredients

150 – 200 g of fresh or canned crab meat (drained)

150g of cooked mashed potato

Half a teaspoon of Green Thai Curry Paste ( eg the Mae Ploy Brand)

1 crushed garlic clove

Half a teaspoon of fresh lemon zest

2 teaspoons of finely chopped salad onions

1 egg

Flour for dusting

Method

Mix all the ingredients except the egg and flour

Shape into small cakes using hands then rest in the fridge for an hour or so to firm up.

Dip the cakes in beaten egg then flour

Shallow fry in a little olive or vegetable oil on both sides until golden brown.

Serve on a bed of salad with some tsatsiki (which is just cucumber, yoghurt and garlic mixed into a nice dip).

Enjoy!

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