Asian Crabcakes with Fruit Chutney
Submitted by sarah hyland
Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minThese aren’t your usual crab cakes.
Lemongrass, ginger, and fish sauce bring Thai aromatics while fresh cilantro and green chilies add brightness and gentle heat.
The tropical fruit chutney, simmered with mango, pineapple, and papaya, balances the savory cakes with sweet-tart complexity.
Shallow-fry until golden and crispy outside, tender and packed with crab inside, for dinner party starters that taste like something from an upscale restaurant.
Chef Tips
- Keep crab lumpy: Fold ingredients gently to maintain those luxurious crab chunks rather than mashing to paste.
- Chill the chutney: Make the fruit chutney ahead and refrigerate so flavors meld and the cool temperature contrasts with hot crab cakes.
- Low heat for browning: Fry on medium-low for the 2 to 3 minutes per side to get golden crust without burning before the inside cooks.
Ingredients
Directions
Chutney:
Put all ingrediants in a small pan and cook for 15 minutes on a low heat.
Stir regularly, until thickens to chutney constituency.
Don’t let it darken too much.
Leave to cool and then chill.
Crabcakes:
Put first 8 ingrediants into a bowl and whisk.
Seperately, whisk the egg white and cornflour and fold into the mixture.
Shape into small cakes.
Shallow fry for ⅔ minutes on each side until golden brown.
Serve.
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