Serves 6
300 g (10 oz) wild Alaska white crab meat
175 g (6 oz) cooked long grain rice
3 shallots, very finely chopped
2 tablespoons chopped fresh coriander
400 ml can coconut milk
2 tablespoons sweet chilli sauce
1 tablespoon fish sauce (nam pla) or light soy sauce
finely grated zest and juice of 1 lime
3 eggs, beaten
salt and freshly ground black pepper
2 tablespoons stir-fry oil or sesame oil
2 red and 1 yellow pepper, deseeded and thinly sliced
3 heads pak choi, shredded
* Put the crab meat into a large bowl and mix in the cooked rice, shallots, coriander, coconut milk, sweet chilli sauce, fish sauce or soy sauce, lime zest, lime juice and beaten eggs. Season with a little salt and pepper
* Preheat the oven to 180°C / 350°F / Gas Mark 4. Grease 6 ramekins or individual baking dishes with a teaspoon of the oil. Divide the mixture between the dishes and place in a roasting pan with enough warm water to come about halfway up their sides. Bake for about 25 minutes, until set and brown
* Remove from the oven and allow the crab cakes to cool for a few minutes
* Meanwhile, heat the remaining stir-fry oil or sesame oil in a wok, then add the peppers and pak choi. Stir fry for 3 - 4 minutes, then share between six warmed plates. Run a knife around the dishes to turn out the crab cakes, then serve with the vegetables