Thai chili crab cakes


IMG_2895I can’t believe Christmas is next week and that it’s almost 2016! Where did the year fly to?! It might be a bit early to reflect on 2015 but 2016 really will be here before we know it.

2015 was definitely my most roller coaster year to date…well I think. I learned A LOT: in a kitchen and outside of a kitchen. I am very grateful for my job, a roof over my head, SO THANKFUL FOR MY BLOG FOLLOWERS, longer hair again, and shiny new accessories in my ankle even though they can be a bugger at times. I’ve promised myself 2016 is going to be my best year of cooking, I want to continue to push myself and my education. I’m a pastry chef by day, but there’s so many dimensions of the food industry and food blogging that I want to get my hands into. *And I have a RREEALLLY cool announcement on Friday-definitely subscribe and stay tuned!* We still have another couple of weeks of 2015 so that’s enough reflecting for now!

Anyways, I’m sure you will be going to AT least one or two dinner parties-maybe you’re hosting one?! I really think the appetizers and desserts are the portions of the menu you can have fun with and experiment because really the main course is all about the bird or ham!

These crab cakes are have a bit of a kick, sure to wow the crowd, and crab meat is such a treat! I served mine as appetizers and on a bed of dried seaweed, but they would also be lovely on their own or on a bed of salad.

Thai chili crab cakes, serves about 4-5:

Head to your local fishmonger and buy 220g of crabmeat #supportlocal

1 1/2 red chilis, deseeded and thinly diced

1 tablespoon ginger minced

2 garlic cloves, finely chopped

4 spring onions, pretty finely chopped

1 tablespoon fish sauce

1 tablespoon  rice vinegar

2 eggs, beaten

3/4 cup of crackers broken down in fairly small pieces, or breadcrumbs

about a teaspoon and a half of grated lime zest

2 tablespoons chopped coriander

salt and pepper

2 tablespoon coconut or seaweed oil

In a medium size mixing bowl, thoroughly mix all ingredients well. Alternatively, whizz everything up in a food processor! Form into patties(damp hands help!). Heat 2 tablespoons of oil up in a frying pan and cook the crab cakes until golden brown on each side.

Garnish with a lime wedge,  serve with soy sauce or like I did with seaweed! Easy peasy!












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