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Asian Chili Noodle Crab Cakes

Asian Chili Noodle Crab Cakes
Serves 6
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Ingredients

  • 4 oz (125 g) cellophane
  • (bean thread) noodles
  • vegetable oil as needed
  • 8 largo fresh basil leaves
  • 6 oz (180 g) fresh or canned crab meat
  • 1⁄3 cup (3 fl oz/80 ml) coconut milk
  • 1 tablespoon red curry paste
  • 2 eggs, beaten
  • 1 tablespoon fish sauce
  • 2 tablespoons chopped fresh ciltantro (fresh coriander)
  • 2 teaspoons lime juice
  • Thai sweet chili sauce
  • 1 small red chili, seeded it desired, and sliced (optional)

Directions

  1. Soak noodles in boiling water for 10 minutes. Drain and pat dry win paper towels. Preheat oven to 350 F (180-C/Gas 4). Brush 8 cups in standard muffin pan with oil. Place basil leaf in each muffin cup. Line cups with noodles, dividing evenly.
  2. In a bowl, combine crab meat, coconut milk, curry paste, eggs, fish sauce, cilantro and lime juice. Mix well. Pour over noodles. Bake cakes until firm to touch. 15-20 minutes. Remove from oven and allow to cool in pan.
  3. Remove from pan and serve warm with That sweet chili sauce. Garnish with chili slices, if desired.
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