Thai Crab Cakes

Directions

1. 1
   Flake the crabmeat into a bowl, picking it over carefully to remove any small, sharp pieces of shell.
2. 2
   Add the green beans, chile, fish sauce, chives, and lime leaves, and mix together.
3. 3
   Add the egg white, stirring to bind the mixture.
4. 4
   Dust your hands with flour and shape the mixture into 18 small balls.
5. 5
   Flatten them slightly into cakes.
6. 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. 7
   Preheat the oven to 200F (95C).
8. 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. 9
   In batches, dredge the crab cakes in flour, shaking off the excess.
10. 10
    Fry for about 3 minutes, until golden.
11. 11
    Transfer to a baking sheet lined with paper towels, and keep warm in the oven.