Mini crab cakes

These may take a little time to prepare, but you will not be disappointed.  Prepare the day before the party ready to serve. If you are going for hot stuff add chopped red chilli to the mix.

Ingredients:

340g mixed crabmeat, fresh or defrosted
15g butter
15g flour
125ml milk
1 tbsp fresh chopped coriander
1 tbsp red Thai curry paste
salt and black pepper
115g breadcrumbs
1 egg, beaten
4 tbsp sunflower oil, for frying
chilli sauce and lime wedges, to garnish

Makes approximately 20 cakes.

Method:

Melt the butter in a pan and add the flour. Cook for 1-2 minutes, stirring continuously. Remove from heat and gradually stir in the milk.  Return to the heat and cook for 2-3 minutes until mixture thickens.

Remove the pan from the heat and add the crabmeat, coriander, curry paste, salt, pepper and 30g breadcrumbs. Mix together and leave to cool.

Using floured hands, shape the crab mixture into 20 cakes.  Dip the crab cakes in the beaten egg and coat in the remaining breadcrumbs.  Cover and chill for 20 minutes.

Heat the oil in a frying pan. Lightly cook the cakes for 3-5 minutes on each side or until golden brown.

Garnish and serve either hot or cold.