Crispy Snow Crab Cakes Recipe

1 packet Snow Crab (deshelled)
150g Ground Pork
3 pieces Water Chestnuts (finely chopped)
½ Carrot (finely chopped)
3 stalks Scallion (chopped)
1 Egg
Breadcrumbs (as needed)
Cooking Oil (as needed)

SEASONING

Salt (to taste)
Pepper (to taste)

In a large bowl, combine the ground pork, water chestnuts, carrot, scallions, snow crab, egg, salt, pepper and potato starch.
Mix until the mixture becomes sticky. Shape into balls, then gently flatten into disc-shaped patties.
Coat each patty evenly with a generous layer of breadcrumbs.
Heat oil to 180°C and fry the crab cakes until golden brown. Remove and drain.
(Optional) Increase the oil temperature to 190°C and re-fry for 40–50 seconds for extra crispiness. Drain well on a rack.
Plate over some lettuce and serve with mayonnaise or chilli sauce.

Recipe by Jessica Lie