Thai Crab Bites With Spicy Curry Dip Recipes

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CURRIED CRAB DIP



Curried Crab Dip image

You can put together this modern version of this classic appetizer in minutes.

Provided by Tara Teaspoon

Categories     Appetizer

Time 25m

Number Of Ingredients 10

1 lb lump crabmeat (shells and cartilage picked out)
6 tbsp mayonnaise
1½ tsp curry powder
2 tsp Worcestershire sauce
2 tbsp fresh lemon juice
¼ tsp salt
3 tbsp sliced scallions (white and green parts)
Granny Smith apple (sliced)
Crackers
Cherry tomatoes

Steps:

  • In a bowl, combine the crabmeat, mayonnaise, curry powder, Worcestershire sauce, lemon juice, salt and 2 tbsp scallions. Stir gently to combine.
  • Transfer dip to a bowl and arrange on a platter surrounded by apple slices, crackers and tomatoes. Top with 1 tbsp scallions. Serve immediately or chill, covered, until read to serve.

Nutrition Facts : Calories 97 kcal, Carbohydrate 1 g, Protein 8 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 23 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY THAI CRAB MEAT DIP



Creamy Thai Crab Meat Dip image

Make and share this Creamy Thai Crab Meat Dip recipe from Food.com.

Provided by Sonya01

Categories     Crab

Time 20m

Yield 1 bowl

Number Of Ingredients 7

200 ml trident coconut cream
1 small spring onion, very finely chopped
1/4 teaspoon trident red curry paste
170 g crabmeat, drained
1 teaspoon trident stir-fry fish sauce
1 egg, beaten
rice crackers or biscuit, to serve

Steps:

  • Mix the Trident Coconut Cream, spring onion and Trident Red Curry Paste in a small saucepan and boil until well reduced and thick.
  • Add the crabmeat and Trident Stir-Fry Fish Sauce and stir. Cook for 30 seconds.
  • Stir in 1 beaten egg and cook gently for 20 seconds. Then set aside to cool.
  • Spoon into a bowl and serve with Trident Rice Crackers.

Nutrition Facts : Calories 693.6, Fat 49.7, SaturatedFat 40.5, Cholesterol 282.9, Sodium 2078.1, Carbohydrate 21.6, Fiber 5.6, Sugar 15.9, Protein 44.4

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE



Thai Red Curry Crab Cakes With a Chili Dipping Sauce image

Another recipe I made for my sisters birthday, very tasty crab cake recipe. I use fresh crab as I love the flavour of it, but canned is fine. It is also very easy to make, more time consuming if you have to crack crab, but you do taste the difference.

Provided by The Flying Chef

Categories     Crab

Time 28m

Yield 10-25 cakes

Number Of Ingredients 12

350 g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550 g uncooked prawns, shelled, deveined
1 1/2-2 tablespoons Thai red curry paste (I use Thai kitchen brand.)
3 green onions, chopped coarsely
2 tablespoons fresh coriander, finely chopped
2 teaspoons lemongrass, finely chopped
1 egg
2 tablespoons peanut oil
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons sugar
1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

Steps:

  • Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
  • Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
  • Serve crab cakes with dipping sauce.
  • For the dipping sauce.
  • Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.

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