Thai Crab Cakes

• 1-lb. white crabmeat-
• 4oz. greenbeans-finely chopped
• 1 green or red chile,seeded and finely chopped
• 1tsp.finely chopped lemongrass
• zest of one lime
• 1tab.fish sauce
• 1Tab.chinese chives or garlic chives
• 1 egg white, lightly beaten
• flour to dust
• vegie oil for deep frying
• lime wedges, to serve

1. Flake crabmeat and check for shell pieces.
2. Mix green beans, chile, lemongrass, lime zest, fish sauce and chives
3. Add egg white, stirring to bind. Dust hands and shape into 20 small balls. Flatten slightly and place on plate and chill for 1 hour.
4. Heat oil to 325degrees
5. Dust cakes with flour and fry. Place on lined plate, serve warm with lime wedges.
6. Can be assembled covered and chill up to day ahead. The flavors will deepen. Return to room temp before frying!

white crabmeat, green, lemongrass, zest of one lime, chives, egg, flour, vegie oil, lime wedges

Taken from www.epicurious.com/recipes/member/views/thai-crab-cakes-50157406 (may not work)