Best 11 Crab Cakes With Thai Vinaigrette Recipes

THAI STYLE CRAB CAKES

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.

CRISPY CRAB CAKES WITH TARTAR SAUCE

Steps:

• Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
• Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
• Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.

CRAB CAKES WITH SPICY THAI SAUCE

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.

THAI-STYLE CRAB CAKES

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.

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.

CRAB CAKES WITH THAI SWEET CHILI SAUCE & MARINATED CUCUMBER

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 SAFFRON VINAIGRETTE

Steps:

• Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
• In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
• Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE

Steps:

• Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
• Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
• Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.

CRAB CAKES WITH AN ASIAN VINAIGRETTE

Steps:

• For vinaigrette whisk all ingredients together.
• For the Crab Cakes---------------.
• In a medium pan melt butter over medium heat.
• Add red and green pepper and saute for about 4 minutes.
• In a large bowl combine crab, peppers, sprouts.
• cilantro, radicchio and carrots.
• Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
• Add salt and pepper to taste.
• Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
• In a large fry pan heat the oil over medium heat.
• Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
• To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.

SPICY THAI CRAB CAKES WITH LEMON AND CORIANDER

Steps:

• In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, pepper, eggs and bread crumbs, breaking up the crab meat as little as possible. Using 1 tablespoon of the mixture at a time, press into cakes that are a scant 2 inches in diameter.
• Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the crab 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.

PERFECT CRAB CAKES (CHESAPEAKE BAY STYLE) WITH LEMON VINAIGRETTE

Steps:

• Mix all ingredients except for mayo and bread crumbs in bowl. Make sure crab is coated with seasonings.
• Fold mayo and bread crumbs into mixture gently.
• Form into crab cakes and refrigerate for at least 2 hours or until firm.
• Melt butter over medium heat until just beginning to brown. Add crab cakes, taking care not to crowd them in the pan. Make in batches or use more than one skillet if need be.
• Saute crab cakes 4-5 minutes a side. Serve immediately or, if cooking in batches, keep in warm oven (150 or 200) until ready to serve.
• To make vinaigrette, whisk all ingredients together. Will keep in refrigerator for a week so it's easy to make ahead.
• Toss vinaigrette with mixed baby greens and serve crab cakes over top. Drizzle extra vinaigrette over crab cakes.