Try this Crabcakes with Cucumber Relish recipe, or contribute your own.
Suggest a better descriptionMMMMM------------------FOR THE CUCUMBER RELISH----------------------- 1/2 Cucumber 1 ts White malt vinegar 1 ts Sugar Crush the chilli, if using, in a pestle and mortar or on a board with the back of metal spoon. Put it in a bowl with the crabmeat, shallot, lime, ginger, red pepper, fish sauce or stock and coriander. Mix well with enough of the beaten egg to make a soft, but not too wet, mixture then divide the mixture into four. Spread the breadcumbs on a plate and place one quarter of the crabmeat mixture in the middle. Shape the mixture into a fishcake then spoon breadcrumbs over it, pressing them on until it is completely coated on all sides. Place the fishcake on a separate plate. Repeat with the remaining mixture to make four fishcakes. Chill the fishcakes in the refrigerator for 30 minutes. Meanwhile, to make the relish, grate the cucumber into a colander and put a plate on top. Put a heavy weight on the plate and leave the cucumber to drain for 20 minutes. Mix the cucumber with the vinegar and sugar. Heat the oil in a non-stick frying-pan and fry the fishcakes over a medium heat for 7 minutes on each side. Drain on kitchen paper, then serve with the cucumber relish.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 | ||
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Calories: 209 | ||
Calories from Fat: 33 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 101.6mg | 31 % | |
Sodium 663.3mg | 23 % | |
Potassium 376.1mg | 10 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 23.9g | ||
Protein 17.7g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 209
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