Best Crab Cakes With Spicy Thai Sauce Recipes

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

Ingredients

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

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

Ingredients

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