Crab Cakes - Chef Recipe by Robert Bousamra

Ingredients

Crab cakes:

300g fresh crab meat
20g finely chopped ginger
1 medium clove of garlic finely chopped
50g finely sliced capsicum
20g thinly sliced red chillies
1 whole egg
8g finely chopped lemongrass
60g grated fresh coconut
1 Tbs fish sauce
1 tsp Himalayan salt
1/3 cup bread crumbs (or 1/4 cup coconut flour)

Thai salad:

2 green mangoes, peeled and thinly sliced
1/4 cup shredded fresh coconut
2 cups bean sprouts
1/2 cup fresh coriander leaves
3–4 spring onions (shallots), sliced
1/4 cup roasted cashews
1/4 cup chopped basil leaves
1/2 chopped chillies of your choice (no seeds)
1 Tbs fish sauce
3 Tbs soy sauce
1 Tbs lime juice

Sweet chilli sauce:

2–3 chillies finely chopped
1/2 cup of water
1 heaped tsp of corn starch, dissolved in 1/4 cup of water
1 heaped Tbs sugar
2 Tbs soy sauce
1 Tbs fish sauce
1/4 tsp salt

Method

Begin by preparing all the ingredients needed in the recipe.

Crumble apart the crab meat and mix with the cake ingredients in a mixing bowl. Mix well and make into small patties and refrigerate for an hour.

Heat enough deep-frying fat to cook a few at a time, do not overcrowd the pan. Deep fry the patties until golden brown on the outside.

Mix together the dry salad ingredients in a mixing bowl, then place into a salad bowl to serve.

In a small mixing bowl, mix the soy and fish sauce with the lime juice and drizzle over the salad.

Place half a cup of water in a saucepan, add the sugar and reduce into a consistency similar to maple syrup, then add the chilli, fish and soy sauce and reduce to a dipping consistency.

Recipe provided by The Dinner Party Chef