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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