Crispy Thai Crab Cakes
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
413 kcal
-
Course
Main Course, Appetizer
Crispy Thai Crab Cakes
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Impress yourself and your guests with these crispy Thai crab cakes with quick sriracha mayo and homemade sweet chili sauce. The addition of small amount of shrimp will enhance the texture of these crab cakes. The crispness is irresistible.
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Ingredients
Crab Cakes
- 2 (6 oz can) lump crab meat drained well
- 5 medium shrimp peeled and chopped finely
- 2 green onion chopped finely
- 4 tbsp cilantro chopped finely
- 1 red chili chopped finely
- 1 tsp ginger paste
- 2 tsp fish sauce
- 1 tbsp lime juice
- salt & pepper to taste
- 1 egg
- 1/2 cup Panko breadcrumb
- 4 tbsp oil
To coat crab cake patties
- 1/2 cup flour
- 2 eggs
- 2/3 cup Panko breadcrumb
Sriracha Mayo
- 1/2 cup mayonnaise
- 1 1/2 tbsp Sriracha sauce
- 2 tsp lime juice
- salt and pepper to taste
Sweet Chili Sauce
- 1/2 cup rice vinegar
- 6 tbsp water
- 1/2 cup sugar
- 3 cloves garlic minced
- 1/2 tsp red chili flakes
- 1/2 tsp salt
- 1 tbsp cornstarch + 2 Tbsp water
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Instructions
- In a mixing bowl, combine crab meat, shrimp, green onion, cilantro, red chili, ginger puree, one egg, and 1/2 cup panko crumbs. Season with fish sauce, lime juice, salt and pepper.
- Mix the ingredients gently, and press them to make 2 1/4-inch in diameter and 3/4 inch thick patties. (You will get about 8 patties)
- Beat 2 remaining eggs in a shallow bowl. Prepare flour and the remaining panko crumbs in separate bowls. Coat the patties in the order of flour, egg, and then panko crumbs.
- Heat a generous amount of oil in a pan over medium heat. Add patties and pan-fry them until they are golden and crisp, about 3-4 minutes. Flip to the other side and fry for another 3 minutes. Adjust the heat level if the surface browns too quickly.
- Keep the first batch on a wired rack to prevent them from getting soggy on the bottom.
- To make the sriracha mayo, combine all the ingredients in a small mixing bowl and mix well.
- To make the sweet chili sauce, mix rice vinegar, water, sugar, garlic, red chili flakes, and salt in a saucepan and bring to boil. Mix the cornstarch and 2 tbsp water in a small mixing bowl and add to the sauce mixture. Continue to boil until the sauce thickens. Remove the pan from heat and let it cool down.
- Sriracha mayo and sweet chili sauce can be stored in the refrigerator up to 1 month.
Nutrition Information
Show Details
Calories
413kcal
(21%)
Carbohydrates
9g
(3%)
Protein
6g
(12%)
Fat
39g
(60%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
17g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
136mg
(45%)
Sodium
955mg
(40%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
478IU
(10%)
Vitamin C
24mg
(27%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 955mg | 40% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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