Chili Crab Noodle Cakes

• 4 oz thin rice vermicelli noodles
• 1 (7 oz) can crab meat, drained
• 3 None large eggs, lightly beaten
• 1/2 cup coconut milk
• 2 None spring onions, finely chopped
• 2 tbsp chopped fresh cilantro
• 1 tbsp Thai green curry paste
• 2 tsp lime juice
• 1 None small red chili, seeded, chopped
• 3 tsp sesame seeds
• None None sweet chili sauce and salad, to serve

1. Preheat oven to 350u0b0F. Grease a 12-cup muffin pan.
2. Soak noodles in boiling water for 10 mins. Drain then distribute between muffin recesses.
3. In a large bowl, mix crab meat, eggs, coconut milk, spring onions, cilantro, curry paste, lime juice and chili. Spoon over noodles. Sprinkle with sesame seeds. Bake for 20 mins, or until firm and golden. Let cool in pan. Remove from pan with a plastic spatula. Serve with sweet chili sauce and salad.

thin rice vermicelli noodles, crab meat, eggs, coconut milk, spring onions, fresh cilantro, green curry, lime juice, red chili, sesame seeds, sweet chili sauce

Taken from recipes-plus.com/api/v2.0/recipes/32022 (may not work)