Spicy Thai Crab Cakes
Servings: 4
Prep Time: 20 minutes (plus 30 minutes chilling time)
Cook Time: 15 minutes
Total Time: 35-45 minutes (plus chilling time)
Ingredients
For the Crab Cakes:
1 pound fresh crab meat, picked over for shells
1/2 cup breadcrumbs (or panko for extra crunch)
1/4 cup mayonnaise
1 large egg
2 tablespoons fresh cilantro, chopped
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
1 teaspoon lime juice
1 teaspoon grated ginger
2 green onions, chopped
1 small red chili, finely chopped (adjust to heat preference)
Salt and black pepper, to taste
Vegetable oil, for frying
For the Dipping Sauce (optional):
1/4 cup mayonnaise
1 tablespoon Sriracha (adjust to heat preference)
1 tablespoon lime juice
1 teaspoon fish sauce
1 teaspoon honey
Instructions
Prepare the Crab Cakes:
In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, chopped cilantro, Thai red curry paste, fish sauce, lime juice, grated ginger, chopped green onions, and finely chopped red chili.
Season with salt and black pepper to taste.
Gently mix until all ingredients are combined. Be careful not to overmix to keep the crab cakes tender.
Chill the Mixture:
Form the crab mixture into 8-10 patties.
Place the patties on a baking sheet or plate and refrigerate for at least 30 minutes to help them hold their shape during cooking.
Cook the Crab Cakes:
Heat a thin layer of vegetable oil in a large skillet over medium heat.
Add the crab cakes to the skillet, cooking in batches if necessary, and cook for 3-4 minutes per side, or until golden brown and crispy.
Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
Prepare the Dipping Sauce (optional):
In a small bowl, mix together the mayonnaise, Sriracha, lime juice, fish sauce, and honey.
Adjust seasoning to taste and serve alongside the crab cakes.
Serve:
Transfer the crab cakes to a serving platter.
Serve warm with the optional dipping sauce and garnish with additional cilantro if desired.
Tips:
Crab Meat: Use high-quality fresh crab meat for the best flavor. If using canned crab meat, ensure it’s well-drained and picked over for any shells.
Binding: Chilling the crab cakes helps them hold their shape better during frying.
Spice Level: Adjust the amount of red chili and Sriracha in the recipe based on your heat preference.
Enjoy your Spicy Thai Crab Cakes! 🦀🌶️🥥