Thai crab cakes

These are no ordinary fish cakes - with the chilli and lemongrass, they've got a spicy Thai flavour

Makes: Approximately 10 cakes

NUTRITIONAL VALUES PER CAKE (APPROX)

129 Kilocalories
10g Protein
5g Fat
11g Carbohydrate
1g Fibre

What you need:

• 340g (12oz) mixed crabmeat
• 15g (half an oz) butter or margarine
• 15g (half an oz) flour
• 125ml (4 fl oz) milk
• 1 x 15ml spoon (1 tablespoon) fresh chopped coriander
• 1 stalk lemon grass, finely chopped
• 1 green chilli, deseeded and chopped
• 1 x 15ml spoon (1 tablespoon) fresh root ginger, peeled and grated
• salt and black pepper
• 115g (4oz) breadcrumbs
• 1 egg, beaten
• 4 x 15ml spoon (4 tablespoons) sunflower oil, for frying
• lime wedges, to garnish

What you do:

1. Melt the butter in a pan and add the flour. Cook for 1-2 minutes, stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2-3 minutes until mixture thickens.
2. Remove the pan from the heat and add the crabmeat, coriander, lemon grass, chilli, ginger, salt, pepper and 30g (1oz) breadcrumbs. Mix together and leave to cool.
3. Using floured hands, shape the crab mixture into 10 cakes. Dip the crab cakes in the beaten egg and coat in the remaining breadcrumbs. Cover and chill for 20 minutes.
4. Heat the oil in a frying pan. Lightly cook the cakes for 3-5 minutes on each side or until golden brown.
5. Garnish and serve either hot or cold with a selection of dips.

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