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