Thai Crab Cakes

• 1 lb (450g) white crabmeat
• 1/2 cup finely chopped green beans
• 1 fresh hot green or red chile, seeded and minced
• 1 tbsp Thai fish sauce
• 1 tbsp finely chopped Chinese or garlic chives
• 2 kaffir lime leaves, cut into wafer-thin slices, or grated
• Zest of 1 lime
• 1 large egg white, lightly beaten
• All purpose flour, for coating, plus more for the baking sheet
• Vegetable oil, for deep-frying

1. Flake the crabmeat into a bowl, picking it over carefully to remove any small, sharp pieces of shell.
2. Add the green beans, chile, fish sauce, chives, and lime leaves, and mix together.
3. Add the egg white, stirring to bind the mixture.
4. Dust your hands with flour and shape the mixture into 18 small balls.
5. Flatten them slightly into cakes.
6. Place on a floured baking sheet, spaced slightly apart so they don't stick together, and refrigerate for 1 hour or until firm.
7. Preheat the oven to 200F (95C).
8. Pour enough oil into a large, deep frying pan to come about 1 in (5cm) up the sides, and heat to 325F (160C).
9. In batches, dredge the crab cakes in flour, shaking off the excess.
10. Fry for about 3 minutes, until golden.
11. Transfer to a baking sheet lined with paper towels, and keep warm in the oven.

white crabmeat, green beans, red chile, fish sauce, garlic, lime, lime, egg white, flour, vegetable oil

Taken from www.cookstr.com/recipes/thai-crab-cakes (may not work)