Thai Crabcakes

• 1 pound fresh crab meat
• 8 ounces french bread, crusts removed
• Pint milk
• 4 green onions, finely chopped
• bunch of coriander leaves, finely chopped
• 1 tablespoon red Thai paste
• 3 kaffir lime leaves, stem removed, finely chopped
• 5 ounces unsalted butter, softened
• 6 ounces bread crumbs
• 4 limes
• salt and pepper
• 2 ounces clarified butter
• Thai sweet chili sauce to serve

1. Tear bread into chunks, place in bowl and add milk to cover, leave to soak 10 minutes then drain and squeeze out.
2. Mix crab meat with bread, greens and Thai paste and butter in bowl, mix together and season with salt and pepper.
3. Pour remaining milk into shallow dish.
4. Place breadcrumbs in another dish.
5. Peel 2 of the limes and remove all pith, then thinly slice.
6. Cut other two limes into wedges.
7. Divide crab mixture into 8 cakes and dip first in milk then in breadcrumbs.
8. Heat half of clarified butter in a frying pan and fry four of the crab cakes for 4 minutes each side.
9. Remove with a slotted spoon and drain on paper towel.
10. Place on a warm serving dish and garnish with lime slices, serve with lime wedges and Thai sweet chili sauce.

crab meat, bread, milk, green onions, coriander, red thai, lime, butter, bread crumbs, limes, salt, butter, sweet chili sauce

Taken from www.epicurious.com/recipes/member/views/thai-crabcakes-1244531 (may not work)