Friday, 6 July 2012

Thai Crab Cakes

A nice quick recipe for a light lunch. The cakes were quite crumbly, but very moist and tasty.

Serves 2
Syn Free on Extra Easy

2 tins of crab meat
1-2 tbsp fat free coconut and vanilla yogurt
2 spring onions, chopped
1 small red chilli, chopped
a few mint leaves, chopped
½ tsp fish sauce

salad to serve

Drain the crab meat thoroughly and squeeze out as much of the liquid as possible. Mix with the other ingredients and form into two cakes. Chill in the fridge for an hour before using in order for the cakes to firm up a little before baking. Grill on a high heat for 5-7 minutes until heated through and slightly browned on top. Serve with a salad. 


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