£87.99
24cm Semi flat Frying Pan with lid
A high quality frying pan which is perfect for dry frying eggs and omelettes and much, much more. With a detachable handle, the pan becomes a fantastic oven dish too!
Thai crab cakes
.jpg)
Nutritional Info
Calories per serving
160KCal
Ingredients
- 2 large baking potatoes
- 1 x 200g can dressed crab meat
- 4 baby leeks, finely sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 tsp Thai seasoning or paste
- 150ml 2% fat Greek yogurt
- 2 tbsps sweet chilli sauce
- freshly ground black pepper
Cooking Instructions
- Grate the raw potatoes onto a clean tea towel, then squeeze out the starches.
- Place the grated potato in a mixing bowl and add the crab meat, leeks, herbs and Thai seasoning or paste, mixing well. Divide the mixture into 4, then mould each portion into a ball.
- Heat a non-stick frying pan and lightly spray with oil spray. Add the potato cakes and flatten them with a spatula. Cook gently for 12 minutes, turning them over every 3-4 minutes.
- Mix together the yogurt and chilli sauce. Add black pepper to taste.
- Serve the crab cakes hot with the sauce and some salad or veg.
Tips
For a smoother crab cake, cook and mash the potatoes before adding the crab meat.
My Playlist