King crab cakes


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Alaska king crab cakes

Cucumber dipping sauce

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
Transfer to a bowl and mix in the coriander, beans and chilli until combined. Using your hands, roll the mix into balls and place on a tray. 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
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
Heat enough peanut oil in a large wok (or, alternatively, in a deep-sided frying pan) to submerge the balls, 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)
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