Best 8 Thai Crab Cakes 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.

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.

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE

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.

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.

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.

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 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.

THAI STYLE CRAB CAKES

Steps:

• 1. 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. 2. 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