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Asian Crabcakes with Fruit Chutney

Submitted by sarah hyland

Mmm

YIELD

4 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

Fishcakes

225

GRAMS CRAB MEAT
white, cooked and drained

8

EACH SHRIMP
raw, shelled and chopped *

2

EACH SCALLIONS, SPRING OR GREEN ONIONS
sliced

2

DASH SOY SAUCE, LIGHT *

2

EACH GREEN CHILI PEPPERS
deseeded and chopped *

1

BUNCH CILANTRO
leaves and stalks, chopped *

2

STALKS LEMONGRASS
inner core finely chopped *

1

TEASPOON FISH SAUCE *

1

MEDIUM EGG WHITES *

1

TABLESPOON CORNSTARCH
cornstarch

1

X VEGETABLE OIL
for frying *

Chutney

1

SLICE PINEAPPLE
finely diced

½

EACH MANGOS
diced

½

EACH PAW-PAW
diced *

1

INCH GINGER
grated *

1

CLOVE GARLIC
minced

½

SMALL RED ONION
diced

2

TABLESPOONS RED WINE VINEGAR

1

TABLESPOON BROWN SUGAR
soft

1

X CLOVES, GROUND
to taste *

1

X CUMIN
ground, to taste *

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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 164g (5.8 oz)

Amount per Serving

Calories 114 7% of calories from fat

% Daily Value *

Total Fat 1g 1%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 50mg 17%

Sodium 194mg 8%

Total Carbohydrate 5g 5%

Dietary Fiber 1g 5%

Sugars g

Protein 25g

Vitamin A 6% • Vitamin C 33%

Calcium 8% • Iron 6%

* based on a 2,000 calorie diet How is this calculated?