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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.