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Print this Recipe    Crabcakes 33

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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