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CRAB CAKES WITH SPICY MANGO SALSA

The 5-A-Day Menu Planner
by Susannah Blake
Serves 4

 

Ingredients

    • 2 cans (6oz.) crab meat
    • 1 tbsp. green curry paste
    • 1 tsp. Thai fish sauce
    • 2 tbsp. all-purpose flour
    • 1 egg, beaten
    • sunflower oil, for frying
    • 4 cups arugula

    FOR THE SALSA
    • 2 mangoes, pitted and diced
    • 1 red chili, seeded and finely chopped
    • 2 cups seeded and diced cucumber
    • handful cilantro leaves, finely chopped
    • juice of 1 lime
    • salt
     

Directions

To make the salsa, put the mangoes, chili, cucumber, and cilantro in a bowl, squeeze over the lime juice, add a pinch of salt, and toss well.

In a separate bowl, combine the crab meat, curry paste, and fish sauce.

Add the flour and egg and mix well.

Shape the mixture into 12 small cakes.

Heat some oil in a skillet and fry the cakes 3 to 4 minutes on each side until golden.

Drain on paper towels.

Serve the crab cakes and the salsa with the arugula.
 

 

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