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    You are in: Home / Recipes / Russell's Thai Style Crab and Prawn Cakes Recipe
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    Russell's Thai Style Crab and Prawn Cakes

    Average Rating:

    3 Total Reviews

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    • on August 06, 2009

      Excellent!!! We loved these little crab cakes they were awesome.. I served them as a starter followed by Jan's Green Curried Fish and what superb dinner we enjoyed. I added a little extra green curry paste but then I had slightly more crab and prawns than listed. I also used green prawns chopped very small as this is what I had on hand. I used the breadcrumbs in the mix but also coated the outside of the cakes with panko flakes to give them a nice crispy outside. A really lovely recipe and one that has gone straight into my favourites. I can not recommend these enough :)

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    • on December 15, 2007

      I made this for the Asian Seafood Cakes Tag Game. This seafood cake is full of flavour and easy to prepare. I had never used green curry before(I used Thai Kitchen brand) so I started by adding just a little bit of curry and increasing the amount. The 2 tsp of curry listed is perfect. It is not spicy, just full of flavour. The recipe can be put together in a flash and cooks very quickly. I sprayed my pan with Pam, so I did not require any other oil for cooking. I would recommend this recipe to anyone. Thanks for the recipe.

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    • on July 21, 2006

      These are very good! The only thing I didn't have was fish sauce so substituted some oyster sauce and it worked really well. Stop being cruel to Russell and let him know that he's hit the mark!

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    Nutritional Facts for Russell's Thai Style Crab and Prawn Cakes

    Serving Size: 1 (190 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 504.1
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 3.9 g
    Cholesterol 396.0 mg
    Sodium 2496.0 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 1.8 g
    Sugars 2.7 g
    Protein 50.5 g

    The following items or measurements are not included:

    green curry paste

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