Best Crab Cakes With Thai Vinaigrette Recipes

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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

DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE



Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette image

Very Tasty!!

Provided by Joshua Mihaylo

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h

Yield 8

Number Of Ingredients 24

3 tablespoons butter
1 cup finely chopped onion
⅓ cup finely chopped celery
¼ cup finely chopped red bell pepper
1 tablespoon dry mustard
½ teaspoon cayenne pepper
⅓ cup mayonnaise
½ cup soft bread crumbs
1 tablespoon lemon zest
¼ cup chopped fresh parsley
1 egg, lightly beaten
1 pound cooked crabmeat
salt and black pepper to taste
1 cup dry bread crumbs
¾ cup vegetable oil
lemon, zested
¼ cup lemon juice
2 tablespoons minced fresh ginger root
1 jalapeno pepper, seeded and minced
1 teaspoon white sugar, or to taste
salt to taste
2 cups vegetable oil for frying
8 cups mixed salad greens
2 avocados - peeled, pitted and sliced

Steps:

  • Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
  • Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
  • Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
  • Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
  • Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.

Nutrition Facts : Calories 578.7 calories, Carbohydrate 22.4 g, Cholesterol 81.3 mg, Fat 47.7 g, Fiber 6.1 g, Protein 18.3 g, SaturatedFat 9.3 g, Sodium 447.9 mg, Sugar 3.8 g

CRAB CAKES WITH SAFFRON VINAIGRETTE



Crab Cakes with Saffron Vinaigrette image

The saffron vinaigrette gives these crab cakes a different twist.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5

Number Of Ingredients 16

1 pound jumbo lump blue crab meat
1 large egg, beaten
1 large egg yolk, beaten
1 1/2 teaspoons minced garlic
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped red bell pepper
1 1/2 tablespoons chopped green bell pepper
3/4 teaspoon coarse salt
1 1/2 teaspoons fresh thyme, picked
2 pinches finely chopped fresh rosemary
1/2 cup dried sourdough bread crumbs
Tabasco, to taste
6 tablespoons extra virgin olive oil
Saffron Vinaigrette
Chives, cut into 2-inch lengths, for garnish
1/4 cup tomato, peeled, seeded, and diced, for garnish

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.

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

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

CRAB CAKES WITH AN ASIAN VINAIGRETTE



Crab Cakes with an Asian Vinaigrette image

I really like the vinigrette for these crab cakes. I think it would be great with the regular ones also.

Provided by Diana Adcock

Categories     Crab

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 22

1/2 cup fresh lime juice
1/2 cup chopped shallot
3 teaspoons soy sauce
1 1/2 teaspoons grated ginger
1/4 cup jalapeno pepper, diced
1 teaspoon minced garlic
2 teaspoons liquid honey
1 1/2 teaspoons curry paste
2 teaspoons sesame oil
1 cup olive oil
2 teaspoons butter
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 lb fresh crab, , picked over
1 cup chopped daikon sprouts
4 teaspoons chopped cilantro
1 carrot, diced
1 cup panko breadcrumbs (go with progresso dry fine if needed)
1 cup sliced radicchio
1/2 cup fresh breadcrumb
3 teaspoons minced ginger
1/2 cup mayonnaise, mixed with the ginger

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.

Nutrition Facts : Calories 836.8, Fat 61.8, SaturatedFat 9.7, Cholesterol 71.9, Sodium 918.5, Carbohydrate 45.4, Fiber 3.9, Sugar 8.3, Protein 27.3

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE



Crab Cakes and Baby Greens with Lemon Vinaigrette image

Categories     Leafy Green     Shellfish     New Year's Eve     Lunch     Crab     Chill     Pan-Fry     Bon Appétit

Yield Serves 10 as first-course

Number Of Ingredients 12

3/4 cup plain dry breadcrumbs
1 pound fresh crabmeat, drained well, picked over
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 large egg, beaten to blend
1/4 cup vegetable oil
12 cups mixed baby greens
Lemon Vinaigrette
Additional chopped fresh chives

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.

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