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www.timeintuscany.com Alvina from Podernouvo has agreed to write some posts about the food from Tuscany.

Simple Conversions - Liquids - 1 cup / 250 ml / 8 fl oz Solids - 20 g / 1/2 oz; 125 g / 4 oz; 500g / 1 lb C to F - 120C / 250 F; 180 C / 355 F ; 200 C / 390 F mm to in - 1cm / 1/2 in; 5cm / 2 in Boneless meat or chicken - 450g /1lb

Sunday, December 17, 2017

Chilli crab




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

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 choice



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