THAI-STYLE CRAB CAKES WITH QUICK CHILLI JAM
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
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.
THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE
This is the last crab cake recipe you'll ever need. Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for crab cake nirvana.
Provided by Cathy Roma | What Should I Make For...
Categories Appetizer
Time 40m
Number Of Ingredients 26
Steps:
- Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
- Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
- Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
- Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
- Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
- Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
- Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
- Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
- *Crab cakes can be held in a 250 degree oven to keep warm.
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.
CRAB CAKES WITH THAI VINAIGRETTE
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.
CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE
An easy help-yourself starter with the zest and spice of ginger and chilli
Provided by Good Food team
Categories Starter
Time 50m
Number Of Ingredients 22
Steps:
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
Nutrition Facts : Calories 467 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.75 milligram of sodium
CRAB CAKES WITH RED CHILI MAYO
This is one of the most popular appetizers I make and is lovely for a party. The spicy mayo is a perfect accent to the crab cakes. -Tiffany Anderson-Taylor, Gulfport, Florida
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside., In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce., Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. , In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.
Nutrition Facts : Calories 140 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 146mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE
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
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.
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
THAI CRAB CAKES
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
SWEET CHILI THAI SAUCE
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
Provided by Tania Hobson
Categories Appetizers and Snacks Spicy
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g
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