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.
Provided by Holly Ford
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 26
Steps:
- 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 Facts : Calories 413 kcal, Carbohydrate 9 g, Protein 6 g, Fat 39 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 136 mg, Sodium 955 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 32 g, ServingSize 1 serving
SPICY CRAB CAKES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 spicy crab cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
SPICY CRAB CAKES
This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
Provided by The New York Times
Categories dinner, easy, quick, appetizer, main course
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 14
Steps:
- Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
- In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
- Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
- Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams
CRAB CAKE SAUCE
A delicious creamy sauce for your crab cakes that's a breeze to make and tastes great.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.9 g, Cholesterol 17.4 mg, Fat 19.2 g, Fiber 0.1 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 202.6 mg, Sugar 1.2 g
THAI STYLE CRAB CAKES
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
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
CRAB CAKES WITH SPICY THAI SAUCE
Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 33m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
- Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
- Transfer to paper towels to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9
CRAB CAKES WITH SPICY CREAM
Steps:
- Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
- Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
- In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
- Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
- Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
- To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
- Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
- Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6
Nutrition Facts : Calories 300, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 170 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 29 grams
CRAB CAKES WITH SPICY THAI SAUCE
Steps:
- For Cakes: Mix first 8 ingredients in large bowl. Mix in enough bread crumbs to form stiff mixture. Shape mixture into sixteen 1/4 inch thick patties. For Sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl, stir until sugar dissolves. Mix in cucumber. let stand 30 minutes at room temperature to allow flavors to blend. Pre heat oven to 250 degrees. Melt 1 tablespoon butter in heavy skillet over medium heat. Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary. Transfer to paper towels, drain. Transfer baking sheet, keep warm in oven. Divide crab cakes among 8 plates. Spoon sauce around cakes.
CRAB CAKES WITH PEANUT SAUCE
Crab cakes are a go-to on my party food list. The peanut sauce in this recipe takes the cake! -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen (1/3 cup sauce).
Number Of Ingredients 22
Steps:
- In a small bowl, whisk the first seven ingredients until blended. Set aside., In a large bowl, mix the first 11 crab cake ingredients until blended. Fold in crab. Shape into twelve 1/2-in.-thick patties. Refrigerate, covered, 30 minutes., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add crab cakes in batches; cook 2-3 minutes on each side or until golden brown. Sprinkle with chives; serve with sauce.
Nutrition Facts : Calories 114 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 270mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
EASY CRAB CAKES WITH PANKO
Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.
Provided by wolfnet
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
- Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g
CRAB CAKES WITH THAI SWEET CHILI SAUCE & MARINATED CUCUMBER
This is the recipe I made while on our Holland America Panama Canal cruise. There was a Culinary Arts Class, In groups we made a full meal, my group made these delicious crab cakes and sauce and marinated cucumbers. It was sooo fun and our efforts were served to us in the Pinnacle Restaurant on board the Statendam cruise ship. The menu was: Starter - Dungeness crab cakes with Thai sweet chili sauce and marinated cucumbers. Main course - Chicken with fresh apricots, ginger and cracked almonds - served with a custard sauce. (Vegetables on the side) Two Desserts - Grand Marnier Chocolate volcano cake or Vanilla souffle Several choices of white and red wines. It was a wonderful experience, the instructor was the Executive Chef of the Pinnacle
Provided by Derf2440
Categories Crab
Time 1h
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- CRAB CAKES.
- Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.
- Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.
- THAI SWEET CHILI SAUCE.
- In a heavy sauce pan over medium high heat, combine ginger, garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%), add cream and reduce to 60% over medium heat, being careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.
- MARINATED CUCUMBERS.
- Mix all the ingredientes together bring to a boil, remove from heat and chill.
- ASSEMBLY.
- Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.
- Arrange crab cakes on plate, drizzle with chili sauce.
- Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.
More about "crabcakeswithspicythaisauce recipes"
MINI THAI CRAB CAKES WITH SPICY AIOLI - ASIAN CAUCASIAN …
From asiancaucasian.com
ULTIMATE CRAB CAKES WITH CAJUN CREAM SAUCE
From cookswithcocktails.com
CRAB CAKES - EASY EVERYDAY RECIPES FROM SCRATCH
From fifteenspatulas.com
5 MINUTE CRAB CAKE SAUCE RECIPE - JZ EATS
From jz-eats.com
TOP 5 EASY HOMEMADE CRAB CAKE SAUCES - CAMERON'S …
From cameronsseafood.com
THESE SPICY THAI SHRIMP CAKES ARE JUST 288 CALORIES …
From cookinglight.com
SAUCE RECIPE FOR CRAB CAKES - THE SPRUCE EATS
From thespruceeats.com
10 BEST SAUCE CRAB CAKES RECIPES | YUMMLY
From yummly.com
10 BEST SPICY CRAB CAKE SAUCE RECIPES | YUMMLY
From yummly.com
CRAB CAKES WITH CREAMY CRAB CAKE SAUCE - CHILI …
From chilipeppermadness.com
WHAT SAUCE IS SERVED WITH CRAB CAKES - THERESCIPES.INFO
From therecipes.info
SPICY CRAB CAKES RECIPE - THERESCIPES.INFO
From therecipes.info
CRAB CAKES - EASY RECIPE WITH ZESTY SAUCE - STACY LYN HARRIS
From stacylynharris.com
CRAB CAKES WITH CREAMY SAUCE - EAT AT HOME
From eatathomecooks.com
CRAB CAKE SLIDERS WITH SPICY AIOLI SAUCE | A ZESTY BITE
From azestybite.com
THE GOOD DISH JAMIKA PESSOA'S SPICY STUFFING CRAB CAKES
From gooddishtv.com
RECIPE: CRAB CAKES WITH SPICY THAI SAUCE (APPETIZERS, MAKE AHEAD ...
From recipelink.com
CRAB CAKE SAUCE (EASY REMOULADE SAUCE FOR CRAB CAKES) - HUNGRY …
From hungryhuy.com
BANGKOK THAI CRAB CAKES WITH SPICY DIP - FLAVOUR AND SAVOUR
From flavourandsavour.com
THAI-STYLE CRAB CAKES WITH QUICK CHILLI JAM RECIPE - BBC FOOD
From bbc.co.uk
THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE - EASY RECIPES FOR ...
From whatshouldimakefor.com
CRAB CAKES WITH TWO SAUCES - RICARDO
From ricardocuisine.com
CRAB CAKES WITH CAJUN CREAM SAUCE - BISCUITS & BURLAP
From biscuitsandburlap.com
SWEET AND SPICY CRAB CAKES WITH SAUCE - OUR FARMER HOUSE
From ourfarmerhouse.com
MARYLAND CRAB CAKES WITH SPICY REMOULADE SAUCE - EAT THE HEAT
From eat-the-heat.com
5 BEST SAUCES FOR CRAB CAKES | FOOD & WINE
From foodandwine.com
MARYLAND LUMP CRAB CAKES WITH SPICY TARTAR SAUCE
From noplatelikehome.com
THAI CRAB CAKES RECIPE - PESCETARIAN.KITCHEN
From pescetarian.kitchen
THAI CRAB CAKES WITH CILANTRO-PEANUT SAUCE RECIPE | MYRECIPES
From myrecipes.com
CRAB CAKES WITH CREAMY CHILI SAUCE RECIPE | EPICURIOUS
From epicurious.com
THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
CRAB CAKES (THE BEST) | RICARDO
From ricardocuisine.com
THAI PANKO-BREADED CRAB CAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRAB CAKES AND SPICY MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.com
CRAB CAKES WITH SPICY THAI SAUCE - CHAMPSDIET.COM
From champsdiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love