King crab cakes

Name: King crab cakes
Total time: 1 h 15 min
Ingredients: 500g of king crab, meat weight; 2 tbsp of red curry paste; 2 makrut lime leaves, fresh; 2 green onions, coarsely chopped; 1 tbsp of fish sauce; 1 tbsp of lime juice; 2 tbsp of coriander, finely chopped; 3 snake beans, finely chopped; 2 chillies, fresh, finely chopped; 2 eggs, beaten; 200g of plain flour; peanut oil, for deep frying; 1 cucumber, deseeded and thinly sliced; 95g of caster sugar; 235ml of water; 20g of ginger, grated; 120ml of white wine vinegar; 1 tsp salt; 2 red chillies, finely sliced; 3 spring onions, finely sliced; coriander leaves

by Andy Waters

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Starter
easy
4
1 hour 15 minutes

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This brilliant king crab fish cake recipe from Andy Waters is packed with Thai flavours of chilli, coriander, kaffir lime leaves and fish sauce. Fairly easy to whip up, they are perfect for dunking into the refreshing cucumber dipping sauce.

First published in 2015

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Ingredients

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Alaska king crab cakes

500g of king crab, meat weight
2 tbsp of red curry paste
2 makrut lime leaves, fresh
2 green onions, coarsely chopped
1 tbsp of fish sauce
1 tbsp of lime juice
2 tbsp of coriander, finely chopped
3 snake beans, finely chopped
2 chillies, fresh, finely chopped
2 eggs, beaten
200g of plain flour
peanut oil, for deep frying

Cucumber dipping sauce

1 cucumber, deseeded and thinly sliced
95g of caster sugar
235ml of water
20g of ginger, grated
120ml of white wine vinegar
1 tsp salt
2 red chillies, finely sliced
3 spring onions, finely sliced
coriander leaves

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Equipment

Blender
Slotted spoon

Method

Begin by preparing the crab. Using your fingertips or a fork, shred the crab meat, ensuring that there is no shell or cartilage remaining. Add to a blender with the curry paste, lime leaves and juice, onions and fish sauce. Blitz to form a smooth paste

2 tbsp of red curry paste
2 makrut lime leaves, fresh
2 green onions, coarsely chopped
1 tbsp of fish sauce
1 tbsp of lime juice
500g of king crab, meat weight

Transfer to a bowl and mix in the coriander, beans and chilli until combined. Using your hands, roll the mix into balls. Dust in flour, dip in the beaten egg, then coat in the flour once more to ensure a complete, even coverage. Place the cakes on a tray and store in the fridge for at least 30 minutes to set

2 tbsp of coriander, finely chopped
3 snake beans, finely chopped
2 chillies, fresh, finely chopped
2 eggs, beaten
200g of plain flour

For the dipping sauce, combine the sugar, water, ginger, vinegar and salt in a small saucepan. Stir over a low heat, not allowing the sauce to boil, until the sugar dissolves

95g of caster sugar
235ml of water
20g of ginger, grated
120ml of white wine vinegar
1 tsp salt

Place the cucumber in a bowl and pour over the dressing. Sprinkle in the chilli, onion and coriander, cover the bowl and set aside in the fridge until chilled

1 cucumber, deseeded and thinly sliced
2 red chillies, finely sliced
3 spring onions, finely sliced
coriander leaves

Heat enough peanut oil in a large wok (or, alternatively, in a deep-sided frying pan) to submerge the balls to 180°C, then deep-fry the crab cakes in batches until golden brown and cooked through - this should take 3-4 minutes. Drain on kitchen paper

peanut oil, for deep frying

Serve the crab cakes alongside the cucumber dipping sauce and some wedges of lime (optional)

First published in 2015

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Andy Waters

Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.

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