Asian Crab Recipes

THAI STYLE CRAB CAKES

Thai Style Crab Cakes image

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.

Provided by Mark Bittman

Categories dinner, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
1/4 cup chopped scallion
1/4 cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt
freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as needed
Lime wedges for serving

Steps:

Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams

ASIAN CRAB

Asian Crab image

Just saw Guy Fieri make this on Food Network and it looked SOOOO good! However, he made the sauce without the white wine, let it reduce for 2 to 3 minutes, added the crab to the sauce, removed the crab and THEN added the white wine to delaze the pan, then poured that over the crab. Posted for ZWT 6.

Provided by Scoutie

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup canola oil
1 lb dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count)
3 tablespoons hoisin sauce
1 tablespoon chile hot sauce (recommended -- Sriracha)
3 tablespoons black bean garlic paste
1/4 cup white wine
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted
2 tablespoons green onions, sliced

Steps:

In a large wok or skillet, heat canola oil over medium-high heat.
Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
Remove to plate and garnish with sesame seeds and green onions.

Nutrition Facts : Calories 290.1, Fat 17.4, SaturatedFat 1.5, Cholesterol 67.2, Sodium 623.8, Carbohydrate 9.4, Fiber 0.8, Sugar 3.6, Protein 21

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