Thai Crab Cakes

These are great to serve at a party or simply as an everyday treat. A definite winner, these crab cakes are crisp on the outside and melt-in-your-mouth delicious on the inside.

  • Prep Time- 20 mins
  • Cook Time-20 mins
  • Total Time-40 mins

Ingredients Of Thai Crab Cakes

  • Crab Cakes
  • 1 lb lump crab meat picked over
  • 4 scallions finely sliced, white and pale green parts only
  • 1/3 cup mayonnaise
  • 1 Tbsp lime juice
  • 2 tsp lime zest
  • 1 Tbsp fish sauce
  • 2 Tbsp cilantro minced
  • 1 Tbsp grated ginger
  • dash red pepper flakes
  • 1/3 cup all purpose flour
  • 1 egg beaten with 1 Tbsp water
  • 1 cup panko breadcrumbs
  • Canola oil for frying
  • Kosher salt to taste
  • Sweet Chili Sauce
  • 2 tsp canola oil
  • 2 cloves garlic minced
  • 1/2 cup sugar
  • 1/2 cup unseasoned rice vinegar
  • 2 Tbsp chili paste sambal oelek
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 2 tsp corn starch
  • 2 tsp water

Also Read: Thai Green Chicken Curry

  • Instructructions Of Thai Crab Cakes

  1. Crab cakes:  Combine crab, green onions, mayonnaise, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
  2. Using an ice cream scoop, lightly wrap the crab mixture in the spoon and remove 10 mounds on a paper tray lined with waxed paper. Freeze, 15-20 minutes, or until slightly firm.
  3. Take out of the freezer and roll each ball first in the flour, shaking off the excess, dip in the egg, then in the panko and put back on the tray of leaves, slightly flattening.
  4. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium / high heat until hot but no smoking.
  5. Bake the crab cakes in two batches (adding more oil if necessary), about 3-4 minutes per side, turning once. Remove to a plate covered with absorbent paper to drain. Serve with a dip.
  6. Sweet chili sauce:  heat the oil in a small saucepan over medium heat until hot and add the garlic.
  7. Cook the garlic until golden, about 2 minutes, then mix the sugar, vinegar, chili paste, lime juice and fish sauce.
  8. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Combine cornstarch and water in a small bowl and stir in the chili sauce.
  9. Cook for about 2 minutes and remove from the heat.
  10. Serve the sauce hot or at room temperature.

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