Thai Crab Cakes with Cucumber Relish
POINTS value | 6.5
Servings | 4
Preparation Time | 10 min
Cooking Time | 8 min
Level of Difficulty | Easy
60 g polyunsaturated margarine
60 g flour, plain
120 ml skimmed milk
90 g Curry Paste, all types, preferably red Thai
2 medium onion(s), finely chopped
340 g canned crab, in brine, drained
120 g fresh breadcrumbs
1/4 teaspoon sunflower oil, for brushing
1/2 portion cucumber(s), finely chopped
2 medium tomato(s), finely chopped
1 teaspoon tabasco pepper sauce
160 g Sainsbury's Black Bean Style Stir Fry Sauce
60 ml water
1 pinch salt, and freshly ground pepper
Melt the margarine in a small saucepan, and then add the flour and cook for 1 minute. Remove from the heat, pour in the milk and beat until smooth. Return the pan to the heat and cook for a further 2 minutes, stirring frequently. Pile the thick sauce on to a plate and spread out to allow to cool.
In a large mixing bowl, mix together the cooled sauce, Thai curry paste, half of the onion, crabmeat and breadcrumbs until well combined.
Using floured hands, divide the mixture into 12 pieces and shape each one into a 5cm patty. Chill until required.
Preheat the grill to a medium heat. In a bowl, combine all remaining ingredients except for black bean sauce and water to make the cucumber relish.
Place the crab cakes on a non-stick baking tray and lightly brush each side of the cakes with a little sunflower oil. Grill the crab cakes for 3-4 minutes each side.
Meanwhile, heat the black bean sauce with the water and season.
Serve the crab cakes surrounded with crisp lettuce leaves. Serve the relish and sauce seperately
(Originally posted by Dee)