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Fried Thai Crab Cakes with Zucchini and Mango
These are crab cakes with a difference. A lot of Thai crab cakes recipes are very similar and the following recipe makes them in a slightly different way. A Thai flavored crab and mango salad is used to fill deep fried battered zucchini roll ups, to make elegant appetizers which are light, refreshing and full of aromatic flavor. If you are looking for the best holiday appetizer recipes, this might be a recipe you are interested in.
You can make these Thai crab cakes appetizers in advance too. They are best served very cold so leave them in the refrigerator for thirty or sixty minutes before serving them, freeing up your time to finish off other last minute appetizers. The battered zucchini is crunchy and flavorful and the crab salad is flavored with chives, cilantro, mango juice, limejuice and more, giving it a real Thai flavor.
If you are thinking about making Thai crab cakes, why not make this delicious cold appetizer recipe which blends the delicious flavor of crab with lime, mango, and cilantro, all wrapped up in crispy zucchini rings? Holiday appetizer recipes like this one always go down well, no matter what type of occasion you are catering for, and these are great for a cocktail party, buffet, or even for a dinner party appetizer.
Crab and Mango Filled Zucchini Appetizers
Ingredients -
2 cups ice cold sparkling water
1 egg
1 cup corn flour
1 cup plain flour
1 zucchini, cut into thin diagonal strips
1 cup mango, in ¼ inch cubes
1 lb white crab meat, flaked
3 tablespoons white wine vinegar
Juice from 2 limes
2 tablespoons extra virgin olive oil
½ cup mango juice concentrate
2 teaspoons chopped fresh cilantro
2 tablespoons minced fresh chives
¼ red onion, finely chopped
Oil, for deep frying
Preparation:
Beat the egg with the sparkling water.
Add the corn flour and plain flour and stir briefly.
The mixture should still be a bit lumpy.
Fill a small pan with oil for frying and heat it until it is almost smoking, then turn the flame to moderate.
Dip the zucchini in the batter, and then roll it up into a ring, securing each one with a toothpick.
Deep fry until golden brown, then drain and cool on absorbent paper.
Remove the toothpicks from the zucchini.
Combine the crab, onion, chives and mango in one bowl and the mango juice, cilantro, vinegar, olive oil and lime juice in another.
Add the dressing to the crab salad and stir well.
Fill each zucchini ring with some of the crab mixture and chill for half an hour before serving.
Photo Description:
As you can tell from the picture, these are Thai crab cakes with a different. The outside is a fried, battered zucchini strip and inside is a cool, refreshing crab salad featuring the tang of lime, the sweetness of mango and the crunch of red onion, as well as a mouthwatering dressing. These easy party appetizers boast a symphony of flavors. They are easy to make because the zucchini rings just need to be fried and the crab salad just has to be mixed together. If you want to make fancy appetizer recipes, this recipe is a great one to use because the results are so impressive.
