CRAB CAKES

Preparation Method :

• Place the crabmeat in a bowl with the ground coriander, chilli, turmeric, lime juice, sugar, ginger, chopped coriander, lemon grass, flour and egg yolks. Mix together well.
• Divide the mixture into 10-12 equal portions and form each into a small patty.
• Dip each crab cake, first in the egg whites, then in the bread-crumbs, coat on both the sides. Place on a plate, cover and chill in the refrigerator until ready to cook.
• Heat the oil in a large frying pan. Add the crab cakes in batches and cook for about 3-5 minutes on each side or until crisp and golden brown and cooked through.
• Remove and drain on absorbent kitchen paper and keep warm while cooking the remaining cakes. Arrange on plates, garnish with lime wedges and serve immediately with salad leaves.