Recipes

DipNation’s Mini Thai Crab Cakes

(Makes approximately 24)

Ingredients

• 250g crab meat (white or white and brown)
• 1 red chilli, finely chopped (optional)
• 2 spring onions, finely chopped
• 1 shallot or half an onion, finely chopped
• Small handful chopped coriander, chopped
• Salt & pepper
• 3/4 (three quarters) of a tub of DipNation’s Sweet Thai Chilli Chunky dip
• 2 eggs
• 75g fresh breadcrumbs

• For the dipping sauce
• Remainder of the Sweet Thai Chilli Chunky dip
• Large spoon full of creme fraiche

Method

For the crab cakes, mix all the ingredients together in a mixing bowl.
Heat some oil in a frying pan to a medium-low heat.

Place small spoonfuls of the mixture into the frying pan and fry for a minute or so on each side until golden.

Remove from pan and place on some kitchen paper to soak up excess oil and allow to cool slightly.
For the dipping sauce, mix the remainder of the DipNation Sweet Thai Chilli dip with the creme fraiche.