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Left over Crab Cakes


  • plain boiled rice (4 cups)
  • 1 tin crabmeat or equivalent fresh
  • 1 - 3 cloves garlic, chopped finely
  • 1-inch piece fresh ginger, grated
  • 1 stem fresh lemon grass sliced into 1/2 inch lengths
  • 1 or 2 hot Thai or other chillie peppers de-seeded and minced
  • 1/2 onion
  • Fresh coriander (cilantro)
  • 4 - 6 fresh eggs
  • Extra virgin olive oil


In a small covered bowl flake the crabmeat. Add the garlic, chillies, grated ginger and lemon grass (or lemon juice). Mix and leave to marinade for an hour or so. Chop the onion finely and soften it gently in a little olive oil in a frying pan. When the onion is softened, mix it with the left-over rice, and add the crab mixture. Add the eggs (as many as will make a fairly soft mixture) and the chopped coriander. Put spoonfuls of the mixture into the heated frying pan to make cakes about 3 inches in diameter and fry gently on both sides until cooked through. As each batch of crab cakes is cooked, place them on layers of kitchen paper to absorb excess oil and to keep warm. Serve with a salad of your choice. These crabcakes can also be frozen and eaten cold for snack lunches or picnics.

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