Thai Crab Cakes
Head Chef Raoul Ketelaars from the Bedford Hotel, Tavistock has launched a new menu for summer, featuring classic dishes alongside new and exciting choices with an international flavour, always featuring the finest seasonal West Country produce. He has kindly given us one of his favourite recipes:
Thai Crab Cakes
Serves 4 (3 crab cakes per person)
500 g Mixed crabmeat
1/2 cup chopped coriander
1/2 cup finely sliced spring onion
5 Tbsp Thai fish sauce
3 Tbsp fresh ginger
1.5 Tbsp Red Thai curry paste
1 Tbsp garlic
2 finely diced shallots
1 egg white, lightly beaten
2 lime leaves, cut into wafer-thin slices
4 cups bread crumbs
1 egg
Zest of 2 limes
1. Sweat the diced shallot, ginger, garlic, lime leaves with 3 tbsp of oil
2. Add the curry paste, and fry off for 2-3 minuntes. Take off the heat, and transfer into a mixing bowl. take off the heat, transfare in the a mixing bowl
3. Add the crab meat, lime zest, egg white, Thai fish sauce, coriander and spring onion,
4.Divide the crab cake mixture into 12 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
5.Preheat the oven to 180C/365F/Gas 4.
6. Beat one egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
6. Coat a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
7.Heat oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
At the Bedford Hotel, these crab cakes are served with lime curd, pickled chilli, roasted peanuts, coconut foam and Thai basil