Tapas: Asian Crabmeat Cakes

By á-3151

Ingredients

• 1/2 cup long-grain rice
• 1 Tbsp sesame oil
• 1 small onion, chopped finely
• 1 large garlic clove, crushed
• 2 Tbsp chopped cilantro
• 7 oz crabmeat, drained
• 1 Tbsp fish sauce or soy sauce
• 1 cup coconut milk
• 2 eggs
• 4 Tbsp safflower oil

Details

Servings 4

Preparation

Step 1

1. Cook the rice in plenty of boiling, lightly salted water until just tender, about 12 minutes. Rinse with cold water and drain well.

2. Heat the sesame oil in a small skillet and cook the onion and garlic gently for 5 minutes, until softened and golden brown.

3. Combine the rice, onion, garlic, cilantro, crab, fish sauce and coconut milk. Season. Beat the eggs and add to the mixture. Divide the mixture between 8 greased ramekin dishes or teacups and place them in a baking dish or roasting pan with enough water to come halfway up their sides. Place in a preheated oven at 350F for 25 minutes until set. Let cool.

4. Turn the crab cakes out of the ramekin dishes. Heat the oil in a wok or skillet and fry the crab cakes in the oil until golden brown. Drain on paper towels.