Thai Crab Cakes
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
300 g/107/2 oz canned crabmeat, drained 1-2 fresh bird's eye chillies, deseeded and finely chopped 6 spring onions, trimmed and thinly sliced 140 g/5 oz courgettes, grated 115 g/4 oz carrot, peeled and grated 1 tbsp chopped fresh coriander 2 tbsp cornflour 2 egg whites 1 spray sunflower oil 150 ml/5 fl oz low fat natural yogurt Tabasco sauce, to taste 2 tsp sesame seeds lime wedges, to garnish.
1 Place the crabmeat in a bowl and stir in the chillies, spring onions, grated courgette and carrot with the chopped coriander. Add the cornflour and mix well. 2 Beat the egg whites together in a separate bowl then stir into the crab mixture and mix together. 3 Heat a non-stick frying pan and lightly spray with the oil, then drop small spoonfuls of the crab mixture into the pan. Fry the crab cakes over a low heat for 3-4 minutes, pressing down with the back of a spatula. Turn over halfway through cooking. Cook the crab cakes in batches. 4 Mix the yogurt, and Tabasco sauce to taste, in a small bowl and stir in the sesame seeds. Spoon into a small bowl and use as a dipping sauce with the cooked crab cakes. Serve garnished with lime wedges, divided between 6 plates, to be sure of even-sized portions.
calories per portion 73