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Crispy Thai Crab Cakes

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 413 kcal
Course: Main Course , Appetizer
Cuisine: Asian , Thai

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

Instructions

    Cup of Yum
  1. 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.
  2. 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)
  3. 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.
  4. 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.
  5. Keep the first batch on a wired rack to prevent them from getting soggy on the bottom.
  6. To make the sriracha mayo, combine all the ingredients in a small mixing bowl and mix well.
  7. 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.
  8. Sriracha mayo and sweet chili sauce can be stored in the refrigerator up to 1 month.

Nutrition Information

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

% 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.