Rice Cakes With Lime Crab

As we are already positionally before God like Christ, our lives as we live them in God’s holy presence, progressively become more like Christ as well. Our entire lives if we have the Holy Spirit (2 Cor. 3:8), if we are with unveiled eyes reading His holy Word (2 Cor. 3:18), if we have been clothed with Christ’s holiness (2 Cor. 3:9), if we are living in God’s holy presence (2 Cor. 3:18), we continually will be conformed and transformed to His holiness (2 Cor. 3:18).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy, Seafood	Thai	Super1	6	Servings

INGREDIENTS

2	c	Jasmine rice, cooked
30	g	Fresh coriander, chopped
		Crushed black peppercorns
		Vegetable all for
		deep-frying
185	g	Canned crab meat, drained
2		Fresh red chillies, seeded
		and finely
		Chopped
2		Green chillies, finely
		sliced
1/4	c	Coconut cream
2	T	Thick natural yoghurt
3	t	Lime juice
3	t	Thai fish sauce
3	t	Finely grated lime rind
1	T	Crushed black peppercorns

INSTRUCTIONS

Combine rice, coriander and black peppercorns to taste. Press into an
oiled 18x28cm shallow cake tin and refrigerate until set. Cut rice
mixture into 3x4cm rectangles. Heat vegetable oil in a large pan.  Cook
rice cakes, a few at a time, for 3 minutes or until golden.  Drain
well. To make topping, place crab meat, red and green chillies,
coconut cream, yoghurt, 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.  Makes 24  Recipe by: Super Food Ideas
(Aussie Magazine)  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 113 Calories From Fat: 88 Total Fat: 10.1g Cholesterol: 0mg Sodium: 8.2mg Potassium: 144.2mg Carbohydrates: 7.2g Fiber: 3.3g Sugar: <1g Protein: 1.1g