Real African Dishes: [MC-AllEthnic-Recipes] Asian Crab Cakes with Sweet Chili and Cucumber

Friday, October 5, 2012

[MC-AllEthnic-Recipes] Asian Crab Cakes with Sweet Chili and Cucumber - 30g Carbohydrate; 8g Dietary Fiber

* Exported from MasterCook *

Asian Crab Cakes with Sweet Chili and Cucumber

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : LowerCarbs LowFat (Less than 30%)
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To fry: -- oil
2 tablespoons diced cucumber
3/4 cup sweet chili sauce
Crab Cake Mixture:
10 ounces snapper fillets -- finely chopped
3 1/2 tablespoons coconut milk
6 green onions -- (scallions), finely sliced
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
2 teaspoons chili jam -- or sambal oelek or Sriracha sauce
1 tablespoon chopped cilantro
1 egg
1 1/2 tablespoons fish sauce
1 teaspoon freshly-ground white pepper
14 ounces freshly-cooked and picked crabmeat
rice flour

To make the Crab Cake Mixture, process all of the ingredients except the
crabmeat with 1 tablespoon of rice flour to a paste in the food processor,
then transfer to a bowl and stir in the crabmeat.

Roll the Crab Cake Mixture into small balls, flatten them slightly and
then coat them with extra rice flour. Refrigerate on a tray in a single
layer until ready to cook.

Heat oil in a deep-fryer to 350F.

Cook the crab cakes in small batches - this maintains the temperature of
the oil and prevents the cakes from becoming soggy - until golden and
puffed, about 3-4 minutes.

Stir the cucumbers into the Sweet Chili Sauce and serve in a bowl for
dipping. Pile the crab cakes on a large serving platter and serve
immediately.

Yield: depends on the size of the cakes

Thai Sweet Chili Sauce
3/4 cup sugar syrup -- (or simple syrup: equal amounts of
water & sugar boiled down together)
2/3 cup fresh lime juice
5 tablespoons fish sauce
2 teaspoons minced red bird's-eye chili
2 teaspoons minced garlic

Combine all the ingredients and refrigerate until ready to use.
Refrigerate for up to 1 week.

Makes 1 2/3 cups

Cuisine:
"Asian"
Source:
"Spice: Recipes to Delight the Senses by Christine Manfield"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 955 Calories; 27g Fat (26.3%
calories from fat); 142g Protein; 30g Carbohydrate; 8g Dietary Fiber;
487mg Cholesterol; 4522mg Sodium. Exchanges: 0 Grain(Starch); 19 1/2 Lean
Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 1003 2615 0 0 0 0 0 0 0 0 0 0 1630 26117 0