Our Australian summer entertaining calls for simple, light finger food. Of course it doesn't have to be Christmas to enjoy shared platters - they fit the bill all year.
thai crab cakes Makes 16
Serve
hot or at room temperature, with a dipping sauce.
2 x 170g / 6oz cans crabmeat drained; 2 tsp red curry paste; 1 tsp grated
fresh root ginger; 1 tsp Thai fish sauce; 1 large egg or 2 small eggs
beaten; 2 tbsp plain flour; 2 spring onions - finely chopped
Handful fresh coriander leaves - chopped
Handful fresh coriander leaves - chopped
Preheat
oven to 180C. Mix
together crabmeat, onion, curry paste, ginger, coriander and fish sauce.
Stir in the egg, sprinkle the flour over and mix to combine.
Shape the mixture into 16 small fish cakes and place onto a baking tray lined with baking paper lightly coated with vegetable oil. Press down gently on each ball to form a cake. Bake until crab cakes are golden brown on each side, about 20 minutes, turning over half way through.
Serve
with your dipping sauce of choiceShape the mixture into 16 small fish cakes and place onto a baking tray lined with baking paper lightly coated with vegetable oil. Press down gently on each ball to form a cake. Bake until crab cakes are golden brown on each side, about 20 minutes, turning over half way through.
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