Thai Crab Patty Recipe

Number of serving: 4

Preparation time: 15 minutes

Total Cooking time: 10 minutes

Ingredient A:
250g crab meat
2 eggs, separate the egg white and yolk
50g fresh white breadcrumbs
3 tablespoon groundnut oil
Lime edges, to garnish

Ingredient B:
1 teaspoon ground coriander
teaspoon chili powder
teaspoon turmeric
3 teaspoon lime juice
1teaspoon brown sugar
1 piece peeled and grated fresh ginger (about 3cm),
3 tablespoon freshly chopped coriander
2 teaspoons finely chopped lemon grass
2 tablespoon plain flour


Mix well the crab meat with Ingredient B and egg yolk. Separate the mixture into 15 portions. Form each portion into a patty 6cm diameter. Lightly whisk the egg whites and put into a dish. Scatter the bread crumbs on another new plate. Dip each crab patty in the egg whites then follow by the breadcrumbs, ensure both sides is well coated. Heat the oil in a large frying pan over medium heat. Add crab patty and fried for 3 minutes on each side, or until golden brown and cooked through. Remove, drain on kitchen paper towel. Put the crab on a plate, garnish with the lime wedges and serve immediately.

Cooking tips:
The coated crab patty could be kept in the refrigerator for max 6 hours until ready to cook.

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