Baked Thai crab cakes

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 45 mins to cook
  • Serves: 4

Ingredients

  • 75g (3oz) long grain rice
  • 1tbsp sesame oil
  • 2 shallots, finely chopped
  • 1tsp red chilli, finely chopped
  • 1 x 170g can white crab meat, drained
  • 1tsp fish sauce or light soy sauce
  • 1tbsp Thai red curry paste
  • 200ml (7fl oz) coconut milk
  • 2 eggs, beaten
  • 1tbsp fresh coriander, finely chopped
  • shredded Chinese leaves
  • beansprouts
  • lime wedges
  • sweet chilli sauce, to serve

Each serving contains 265 calories, 2g sugar, 18g fat, 9g saturates and 1g salt.

Method

Cook the rice in boiling water for 10-12mins, until just tender, drain well and allow to cool. Preheat the oven to Gas 5, 190°C, fan170°C.

Heat the sesame oil in a frying pan and gently fry the shallots and chilli for 2-3mins, until softened.

In a bowl, mix together the cooked rice, shallots, chilli, crab meat, fish or soy sauce, Thai curry paste, coconut milk, eggs and chopped coriander.

Fill 4 greased ramekins with the mixture and put them on a baking sheet. Bake for 25-30mins until golden. Cool for a few minutes, then run a knife around each dish and turn out. Serve with a salad of shredded Chinese leaves, beansprouts and celery, with lime wedges and sweet chilli sauce.

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