Singapore Chilli Crab Cake Pasta
Sharon of delishar
pack of thawed raw crab meat
panko bread crumbs
diced red pepper
chopped spring onions
Salt and pepper to taste
Copped parsley for garnishing
thumb of ginger*
inner ends only*
Salt & white pepper to taste
canola or peanut oil
servings of cooked spaghetti
Bring a pot of lightly salted water to boil.
Cook the crab meat.
Shred cooked crab meat into large mixing bowl together with all the other ingredients.
Mix to combine then shape into 2 inches patties.
Keep in fridge to chill.
Make paste for sauce.
In the food processor, add shallots, garlic, lemongrass, ginger, and chilli padi.
Pulse until combined. you will have to scrap down the sides a couple of times.
Take the paste out and set aside.
Add the belacan chilli to the paste and lets make the sauce!
Heat pan on med high heat with 2 tbsp of oil.
When pan is hot, add in the chilli paste.
Saute until fragrant.
Add your chicken stock and ketchup.
Stir to combine and bring to boil.
Lower heat to med.
Add sugar, vinegar, salt & pepper.
Add in the lightly beaten eggs and keep stirring with your spatula.
The eggs help to bind and thicken the sauce.
Remove from heat.
And start cooking your pasta.
Heat a clean pan on med high with 2 tbsp of oil.
Cook the chilled crab cakes.
Allow it to cook for 2-3 mins or until golden brown on one side before flipping to cook the other.
Try not to move it around and risk breaking it.
When it is done, set it aside.
When the pasta is cooked, drain it and return it to the pot.
Then add 3/4 cups of sauce to toss.
Plate it and garnish with some chopped parsley.
Serve with an optional dollop of sour cream.
Soak frozen crab in milk for 20 minutes to remove fishy smell.
2 servings of pasta needs about 1/2 - 3/4 cup of sauce.
I usually make extra sauce to freeze for quick future meal