Thai inspired crab cakes with Green apple salad

To serve 4

Crab cakes

1 pound of cooked crab meat
2 shallots chopped
1-2 carrots peeled and grated
½ green bell pepper chopped
1 egg
2 Tbsps mayonnaise
¼ cup of breadcrumbs
2 Tbsp chopped basil leaves
1 Tbsp of lemongrass paste
Salt and pepper to taste

Combine all the ingredients together and form patties of desired thickness.
Use additional breadcrumbs to bind the mixture if sticky.
Chill the patties for about 30 minutes in the fridge.
Heat about 2-3 Tbsp OO in a shallow pan on medium heat for about 2-3 minutes. (Use additional breadcrumbs if you still find the mixture sticky). Shallow fry the crab cakes in batches (with room in between each cake) for about 3-4 minutes on each side.

Green apple salad with lemongrass vinaigrette

1 Green apple skin peeled and cut thin into “matchsticks”


2-3 Tbsp Rice vinegar
2 Tbsp OO
1 Tsp Lemongrass
1 Tbsp chopped fresh basil leaves
Salt, pepper to taste

Combine all the ingredients in a jar with a tight lid and shake!! Shake till smooth and creamy.
Toss the green apples in the vinaigrette and serve over crab cakes.

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