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Categories:Viewed: 52 - Published at: 7 years ago
Ingredients
- 4 spring onions, chopped
- 1 garlic clove, quartered
- 500 g white crabmeat (picked through, 1 lb. 2 oz.)
- 3 teaspoons japanese wasabi
- 2 teaspoons rice vinegar
- 2 teaspoons tamari soy sauce or 2 teaspoons Japanese soy sauce
- 100 g brown rice flour (4 oz.)
- peanut oil or vegetable oil, for frying
- lime, sliced into wedges, to garnish
Method
- Place the garlic and the spring onions into the bowl of a food processor and blend until they become finely chopped.
- Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
- In a large frying pan, add enough oil to fill the pan to a depth of 0.5cm/1/4 inches Heat the oil until a breadcrumb sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crabcakes until they turn golden-brown on both sides and are cooked through (only cook 8-10 crab cakes in the pan at one time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crabcakes on paper towels.
- To serve place the crabcakes on a clean plate and place the lime segments around the plate.
