Crab cakes (TM)

A recipe for crab cakes made in a Thermomix

Crab cakes (TM)

Servings:	3 as a starter or part of a main course
Calories per serving:	418
Ready in:	1 hour, 35 minutes
Prep. time:	1 hour, 20 minutes, including resting time
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th February 2014

Best recipe review Delicips 5/5 But fresh crab is SO expensive nowdays NonLoggedInUser

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

• 16 tablespoons breadcrumbs
• 4cm root ginger, peeled and coarsely chopped
• 3-4 long, green indian chillies, stalks removed
• 1 small onion halved
• Garlic, to taste, peeled
• 4 tablespoons roughly chopped fresh coriander
• 4 large eggs
• 450g crab meat (from claws)
• Plain flour
• Olive oil

Method

1. Grind bread into crumbs 4 seconds / Speed 7
2. Remove and reserve
3. Add the ginger, chillies, onion, garlic and coriander and 2 of the eggs 5 seconds / Speed 5
4. Scrape down side of bowl
5. Stir in the crab meat and 8 tablespoons of the breadcrumbs 10 seconds / Speed 3 / Reverse blade
6. Divide the mixture into 6 or 9 and shape into cakes
7. Chill on a tray in the fridge for 30 minutes to 1 hour to firm up
8. Beat the remaining 2 eggs
9. Put the remaining breadcrumbs and the flour on separate plates
10. Lightly coat each crab cake in the flour, then the egg and finally the breadcrumbs
11. Heat the oil in a frying pan and brown the crab cakes for a minute or 2 each side
12. Oil the varoma tray, add the crab cakes and steam 10 minutes / Temp Varoma /Speed 1 (preheat first)

Serving suggestions

Serve with chilli jam and lettuce dressed in a warm mixture of olive oil and fried garlic. You can use the oil in which you fried the crab cakes to fry the garlic and use as the dressing. They would also go well with batatas harras

Recipe source

• Lightly adapted and converted for Thermomix from a recipe by Angela Hartnett

Chef's notes

Husband suggested adding some horseradish to the mixture plus extra chilli, garlic and ginger. Also he prefers spring onions as listed in the original recipe.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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