Rice Cakes with Lime Crab Recipe


Preparation Time45 MinCooking Time20 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageServings2
MethodMain Ingredient
Interest Group


 Jasmine rice14 Ounce, cooked (2 Cups Or 440 Grams)
 Coriander leaves1 Ounce, chopped (30 Gram)
 Vegetable oil2 Cup (32 tbs) (For Deep Frying)
For lime crab topping
 Canned crab meat6 Ounce, well drained (185 Grams)
 Fresh red chilies2 , seeded and chopped
 Fresh green chilies2 Small, finely sliced
 Coconut cream2 Fluid Ounce (1/4 Cup Or 60 Milliliter)
 Thick natural yogurt2 Tablespoon
 Lime juice3 Teaspoon
 Thai fish sauce3 Teaspoon (Nam Pla)
 Finely grated lime rind3 Teaspoon
 Crushed black peppercorns1 Tablespoon

Nutrition Facts

Serving size

Calories 1160 Calories from Fat 256

% Daily Value*

Total Fat 29 g44.9%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 77 mg

Sodium 844.3 mg35.2%

Total Carbohydrates 195 g64.9%

Dietary Fiber 3.5 g14%

Sugars 17.3 g

Protein 29 g59%

Vitamin A 23.1% Vitamin C 73.2%

Calcium 16.8% Iron 14.9%

*Based on a 2000 Calorie diet


1. Combine rice, coriander (cilantro) and black peppercorns to taste, then press into an oiled 18 x 28 cm/7 x 11 in shallow cake tin and refrigerate until set. Cut rice mixture into 3x4 cm/1 1/4 x 1 1/2 in rectangles.
2. Heat vegetable oil in a large saucepan until a cube of bread dropped in browns in 50 seconds and cook rice cakes, a few at a time, for 3 minutes or until golden. Drain on absorbent kitchen paper.
3. To make topping, place crab meat, red and green chillies, coconut cream, yogurt, lime juice and fish sauce in a food processor and process until smooth. Stir in lime rind and black peppercorns. Serve with warm rice cakes.