Thai Crab Cakes Recipes

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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

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

THAI-STYLE CRAB CAKES WITH QUICK CHILLI JAM



Thai-style crab cakes with quick chilli jam image

Crab cakes are quick to put together and make great party food or starters, plus this chilli jam will keep for a couple of weeks in the fridge.

Provided by The Hairy Bikers

Categories     Starters & nibbles

Yield Makes 12 crab cakes

Number Of Ingredients 16

225g/8oz jam sugar with added pectin
3 tbsp red wine vinegar
2-3 long red chillies, seeds removed, finely chopped
2 garlic cloves, finely chopped
15g/½oz chunk fresh root ginger, finely chopped
100g/3½oz white crabmeat
100g/3½oz brown crabmeat
200g/7oz raw peeled king prawns (or other peeled raw prawns)
1 tbsp Thai green curry paste
1 tbsp cornflour, plus 1 tbsp extra for dusting
6 spring onions, finely sliced
25g/1oz fresh coriander, leaves finely chopped
6 tbsp sunflower oil, for frying
flaked sea salt
freshly ground black pepper
lime wedges and fresh coriander, to serve

Steps:

  • For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.)
  • To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don't allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes.
  • Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour.
  • Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture - about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes.
  • Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked.
  • Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve.

CRAB CAKES WITH THAI VINAIGRETTE



Crab Cakes with Thai Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 20

1/4 head radicchio
1/2 carrot
1/2 red pepper
1/2 yellow pepper
1/2 green pepper
1 head endive
1 tablespoon minced cilantro
1 tablespoon minced parsley
2 cups Panko bread crumbs
1 egg yolk
1 teaspoon Dijon mustard
3 limes
2 ounces of fresh ginger
1 cup of safflower oil or vegetable oil
1 pound jumbo lump crab meat
2 leafy stems on celery for garnish
1 tablespoons of red curry paste
Juice of 1/2 lemon
1 shallot
1/2 cup of safflower oil or vegetable oil plus 1 tablespoon

Steps:

  • Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.
  • In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture.
  • Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat.
  • Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute.
  • In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes.
  • On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems.

THAI CRAB CAKES



Thai Crab Cakes image

Our Thai crab cake recipe makes the best crab cakes - even better than most restaurants. If you like seafood and finger foods, give it a try.

Provided by Darlene Schmidt

Categories     Appetizer     Lunch     Dinner

Time 30m

Yield 6

Number Of Ingredients 13

8 ounces (240 grams) fresh or canned crabmeat, drained
3 spring onions, finely sliced
3 makrut lime leaves, stem removed, snipped into slivers with scissors, or zest of 1 lime)
1 fresh red chili pepper, minced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 to 3 eggs
2 teaspoons mayonnaise, optional
1 3/4 cups panko breadcrumbs, divided
1/2 teaspoon garlic salt
1 cup oil, for frying
Thai sweet chili sauce , for serving

Steps:

  • Gather the ingredients.
  • Place crabmeat , onions, lime leaf slivers (or zest), chili, lime juice, fish sauce, oyster sauce, 1 egg, mayonnaise (if using) and 3/4 cup panko together in a food processor or chopper. Process to combine ingredients.
  • Add up to 1/4 cup more panko and briefly process or stir to combine. You want the mixture to be moist enough to form cakes, but not so moist that it falls apart. Add more panko until you can form cakes easily in your hands.
  • Pat mixture into cakes (we usually make them 2 to 3 inches in diameter). Place on a clean plate.
  • In a separate, smaller bowl, break 1 large or 2 small eggs and briefly whisk. Pour 3/4 cup panko into a mixing bowl and add the garlic salt, stirring to mix.
  • Dip the crab cakes first into the egg, then roll in the panko mixture to cover. Set on a clean surface.
  • Pour oil into a small frying pan or wok set over medium-high heat (oil should be 1-inch deep). Heat for 1 minute or longer. To test if oil is hot enough, drop in a few panko crumbs - if they begin to sizzle right away, the oil is ready.
  • Carefully place crab cakes in the hot oil. Reduce heat slightly to prevent overheating and splattering. Fry crab cakes 1 to 2 minutes per side, or until golden brown.
  • Serve with Thai sweet chili sauce. You can also serve with a dollop of mayonnaise alongside the sweet chili sauce - take a little of both on your crab cake at once for a wonderful combination of flavors.

Nutrition Facts : Calories 458 kcal, Carbohydrate 34 g, Cholesterol 130 mg, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, Sodium 871 mg, Sugar 11 g, Fat 29 g, ServingSize 6 Servings, UnsaturatedFat 0 g

CRISPY THAI CRAB CAKES



Crispy Thai Crab Cakes image

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

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
1/2 cup flour
2 eggs
2/3 cup panko breadcrumb
1/2 cup mayonnaise
1 1/2 tbsp sriracha sauce
2 tsp lime juice
salt and pepper (to taste)
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

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

THAI-STYLE CRAB CAKES



Thai-Style Crab Cakes image

Juicy fat little nuggets of crabby goodness! I developed this because of a craving for a sweet-hot crab dish I'd enjoyed at a Thai restaurant. I love crabmeat (jumbo lump, please, none of the frozen/canned yuck for *moi*) but dislike most crab-cake recipes because they are either too bready, or somehow involve cheese. Just me personally: I don't like pairing fish with cheese. These succulent cakes will be our dinner entree for New Year's Eve 2011!

Provided by La Dilettante

Categories     Crab

Time 40m

Yield 10 cakes, 10 serving(s)

Number Of Ingredients 13

1 lb premium lump crabmeat, drained
1 tablespoon freshly-squeezed lemon juice
1 tablespoon ginger, finely minced
5 green onions, chopped
1/2 red bell pepper, finely minced
2 garlic cloves, finely minced
1 tablespoon vegetable oil
1 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley, chopped
3 tablespoons mayonnaise
1 egg, beaten
1 cup fresh breadcrumb, finely crushed (or panko)
sweet chili sauce (Thai Kitchen brand)

Steps:

  • Gently toss the crabmeat with lemon juice and ginger. Set aside.
  • In oil, saute' onions, pepper, and garlic until it is all soft. Let cool and toss with crabmeat. Add remaining ingredients, except for breadcrumbs.
  • Form into small patties, about 2.5" in diameter. Place on wax paper in freezer for 30 minutes.
  • Remove from freezer and pat with bread crumbs on both sides.
  • Palace on parchment-covered baking sheet and bake for 2 minutes at 350, or until browned.
  • Top with 1 T sweet chili sauce and serve.

Nutrition Facts : Calories 136.6, Fat 4.5, SaturatedFat 0.8, Cholesterol 54.2, Sodium 291, Carbohydrate 11, Fiber 0.9, Sugar 1.5, Protein 12.5

CRAB CAKES WITH SPICY THAI SAUCE



Crab Cakes With Spicy Thai Sauce image

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

12 ounces cooked crabmeat, picked over
1/4 cup minced red onion
2 tablespoons minced red bell peppers
1 large egg white, whisked till frothy
1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/8 teaspoon Tabasco sauce
3/4 cup fresh sourdough breadcrumbs
1/2 cup rice vinegar
5 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons minced red peppers
1 teaspoon minced garlic
1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds
1/4 cup finely grated seeded peeled cucumber
4 tablespoons butter

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

THAI CRAB CAKES



Thai Crab Cakes image

Provided by Molly O'Neill

Categories     appetizer

Time 10m

Yield 12 servings

Number Of Ingredients 11

1 pound lump crab meat, picked over for shells
2 cups cooked basmati rice, cold
2 jalapeno peppers, seeded and minced
1 tablespoon grated lemon zest
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs, beaten
1/4 cup dry bread crumbs
2 tablespoons olive oil

Steps:

  • In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps. Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams

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From pinchofnom.com


VEGAN THAI "CRAB" CAKES | THE HUNGRY HERBIVORES
Place the corn flour, non dairy milk and breadcrumbs into 3 separate bowls for the dredging. One cake at a time, carefully dip into the cornflour, then the non-dairy milk then into the breadcrumbs - ensuring you fully coat. Repeat. Heat a generous amount of oil in a frying pan, then, in batches, place the cakes to sizzle in the pan for about 3 ...
From thehungryherbivores.com


THAI CRAB CAKES RECIPE – AWESOME CUISINE
Ingredients: Crabmeat – 175 to 200 gms, cooked Pork – 100 gms, ground Potatoes – 1/4 cup, mashed Fish Sauce – 1/2 tblsp Soy Sauce – 1/2 tsp
From awesomecuisine.com


CRAB CAKES WITH CREAMY CHILI SAUCE RECIPES
Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess. Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster ...
From recipes.servegame.org


THAI CRAB CAKES WITH CILANTRO-PEANUT SAUCE RECIPE | MYRECIPES
Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add 4 patties; cook 3 minutes on each side or until lightly browned.
From myrecipes.com


THAI-STYLE CRAB CAKES | READER'S DIGEST AUSTRALIA
Place the crabmeat and white fish in a food processor or blender and process until mixed. Add the red curry paste, kaffir lime leaf, chopped coriander, sugar, a pinch of salt and the egg. Process again to mix. Divide the mixture into 12 even-sized pieces. Roll each one into a ball, then flatten to make a small cake.
From readersdigest.com.au


THAI 'CRAB' CAKES [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
One cake at a time, carefully dip into the cornflour, then the non-dairy milk then into the bread crumbs, ensuring you fully coat. Repeat. Heat a generous amount of oil in a frying pan, then, in ...
From onegreenplanet.org


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