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Thai Crab Croquette
3 crabs,
1 cup minced pork
2 eggs
1 coriander plant, leaves only
1 finely shredded red spur chili
½ tsp crushed coriander root
1 tsp crushed garlic
¼ tsp pepper
¼ tsp salt
3 tbsp breadcrumbs
1 ½ tbsp light soy sauce
3 cups of cooking oil
Additional Information
Clean crab thoroughly, steam until done. Remove all the meat. Wash the shells, pat-dry and put aside.
Rating: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Instructions
- Clean crab thoroughly, steam until done. Remove all the meat. Wash the shells, pat-dry and put aside.
- Mix the crab meat, pork, coriander roots, garlic, pepper, soy sauce and salt with one egg. Fill the crab shells or small bowls with the mixture. Steam over boiling water on high heat for 10 minutes or until done. Remove from the steamer and allow to cool. Remove the crab cakes from the dishes (leave in crab shell if crab shell used).
- Heat the oil over medium heat until hot. Beat the remaining egg well, dip the crab cakes in the beaten egg, place in the hot oil, brown and cook through. Remove from the oil and drain (if the crab shells are used, brush the egg and coat the breadcrumbs only on the surface, and fry spread side down).
- Arrange on a serving dish, sprinkle with coriander leaves and shredded chili. Best served hot with chili sauce.
Note
Poo Jaa