Oven baked Asian crab cakes with chilli dipping sauce

Thai crab cakes with chilli dipping sauce perfect as a starter or as finger food.
 Because they are baked, they can be eaten hot or at room temperature.
 For the chilli dipping sauce

4 tbsp sweet chilli sauce

juice ½ lime

½ finger-length chunk of cucumber, seeds scraped out, flesh finely chopped

Two 170g / 6oz cans crabmeat, drained                        
2 tsp red curry paste
1 tsp grated fresh root ginger
2 tbsp chopped fresh coriander leaves
1 tsp Thai fish sauce
1 large egg or 2 small eggs beaten
2 tbsp plain flour
2 spring onions - finely chopped
50 g uncooked green beans, chopped finely (opt)

Preheat oven to 180C/365F/Gas 4. Mix together crabmeat, onion, curry paste, ginger, coriander and fish sauce in a bowl. Stir in the egg and beans then sprinkle the flour over and mix well to combine.
Shape the mixture into 16 small fish cakes and place onto a cookie sheet lightly coated with vegetable oil or covered with foil. 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.
Makes 16

Alternative salsa
Spicy Mango Salsa
1 mango, peeled and flesh chopped

Juice of 1 lime
1 or 2 tbsp  sweet chilli sauce
2 tbsp chopped fresh coriander
Combine and chill until ready to serve.  Will keep for up to 12 hours.

 

 

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