Crispy Thai Crab Cakes
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
413 kcal
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Course
Main Course, Appetizer
Crispy Thai Crab Cakes
Description
Crispy Thai Crab Cakes feature lump crab meat and finely chopped shrimp mixed with fresh herbs and spices including cilantro, green onion, and red chili. The mixture is seasoned with fish sauce, lime juice, and ginger paste, then combined with egg and panko crumbs to form patties. After coating with flour, egg wash, and panko crumbs, the cakes are pan-fried until golden and crisp on both sides, resulting in a firm yet tender texture with a crispy exterior.
The dish is complemented by two sauces: a creamy sriracha mayo made with mayonnaise, Sriracha, lime juice, and seasoning, and a sweet chili sauce blending rice vinegar, garlic, sugar, and chili flakes thickened with cornstarch. Together, these sauces provide spicy heat and sweet acidity that enhance the flavor and balance the richness of the crab cakes.
These crab cakes can be served warm, making them a suitable starter or snack. Keeping the freshly fried cakes on a wire rack helps maintain their crispness without becoming soggy.
Ingredients
Crab Cakes
- 2 (6 oz can) crab meat drained well, lump
- 5 Shrimp peeled and chopped finely, medium
- 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 to taste
- black pepper to taste
- 1 egg
- 1/2 cup panko breadcrumb
- 4 tbsp neutral cooking oil generic cooking oil
To coat crab cake patties
- 1/2 cup flour
- 2 egg
- 2/3 cup panko breadcrumb
Sriracha Mayo
- 1/2 cup mayonnaise
- 1 1/2 tbsp Sriracha sauce
- 2 tsp lime juice
- salt to taste
- black 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
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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