Serves 6 300 g (10 oz) wild Alaska white crab meat 175 g (6 oz) cooked long grain rice 3 shallots, very finely chopped 2 tablespoons chopped fresh coriander 400 ml can coconut milk 2 tbsp sweet chilli sauce 1 tbsp fish sauce (nam pla) or light soy sauce Finely grated zest and juice of 1 lime 3 eggs, beaten Salt and freshly ground black pepper 2 tbsp stir-fry oil or sesame oil 2 red and 1 yellow pepper, deseeded and thinly sliced 3 heads pak choi, shredded
• Put the crab meat into a large bowl and mix in the cooked rice, shallots, coriander, coconut milk, sweet chilli sauce, fish sauce or soy sauce, lime zest, lime juice and beaten eggs. Season with a little salt and pepper • Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease six ramekins or individual baking dishes with a teaspoon of the oil. Divide the mixture between the dishes and place in a roasting pan with enough warm water to come about halfway up their sides. Bake for about 25 minutes, until set and brown • Remove from the oven and allow the crab cakes to cool for a few minutes • Meanwhile, heat the remaining stir-fry oil or sesame oil in a wok, then add the peppers and pak choi. Stir fry for 3 - 4 minutes, then share between six warmed plates. Run a knife around the dishes to turn out the crab cakes, then serve with the vegetables Recipe from the Alaska Seafood Marketing Institute.