Best Imitation Crab Patties With Thai Chili Sauce Recipes

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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

IMITATION CRAB PATTIES WITH THAI CHILI SAUCE



Imitation Crab Patties with Thai Chili Sauce image

Number Of Ingredients 20

1 pound imitation crab meat, coarsely chopped
1 cup bread crumbs
2 eggs
1 clove garlic, minced
1/2 cup minced onion
2 stalks green onions, chopped
vegetable oil
1 red bell pepper, seeded and chopped
1/4 cup mayonnaise
2 ounces cream cheese, softened
salt and white pepper
------------------------------
Thai Chili Sauce:
1 cup sugar
1/2 cup water
1/2 cup rice wine vinegar
1 clove garlic, minced
1 teaspoon salt
1 tablespoon garlic chili paste
2 teaspoons chopped fresh cilantro

Steps:

  • In a mixing bowl, combine crab, bread crumbs, and eggs. Reserve. In a skillet over medium-high heat, sauté garlic and onions in oil. Add bell pepper and sauté until tender. Remove from heat and cool. Add with remaining ingredients to reserved crab mixture, blending well, seasoning with salt and pepper. Cover and refrigerate for one hour. Form crab mixture into patties and fry until golden brown. Drain on paper towels. Serve with Thai Chili Sauce. Thai Chili Sauce: In a small saucepan, combine all ingredients; simmer until syrupy; cool. Stir in cilantro. Set aside. Makes 1 1/2 cups. Variation: Form mixture into 1-inch balls. Combine 1 egg and 1/4 cup milk. Dip crab balls into egg wash. Wrap with shredded won ton pi, pressing firmly. Deep-fry until golden brown. Drain on paper towels; serve with your favorite sauce.

Nutrition Facts : Nutritional Facts Serves

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE



Thai Red Curry Crab Cakes With a Chili Dipping Sauce image

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

350 g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
550 g uncooked prawns, shelled, deveined
1 1/2-2 tablespoons Thai red curry paste (I use Thai kitchen brand.)
3 green onions, chopped coarsely
2 tablespoons fresh coriander, finely chopped
2 teaspoons lemongrass, finely chopped
1 egg
2 tablespoons peanut oil
2 tablespoons lime juice
2 teaspoons fish sauce
2 teaspoons sugar
1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

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.

IMITATION CRAB CAKES



Imitation Crab Cakes image

Don't let the title fool you, these are so good! I adapted them from a regular crab cake recipe on Allrecipes when our grocer had imitation crab on sale. The crab cakes may need 2 eggs as reviewers have noted, it depends on how moist your imitation crab is and how finely you flake it. The cakes won't seem to hold together well but they will cook up nicely, just be sure to make them small and carefully flip them when they're nice and brown on the bottom. I've also made these with finely diced red pepper and cilantro, omitting the green onions, and that is probably our new favorite way to prep.

Provided by lolablitz

Categories     Crab

Time 30m

Yield 8-10 cakes

Number Of Ingredients 13

2 tablespoons olive oil
6 green onions, chopped
2 (8 ounce) packages imitation crabmeat, chopped and flaked
1 -2 egg
2 tablespoons light mayonnaise
1 teaspoon dry mustard
1 cup breadcrumbs
1/2 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
1 lemon, juice of
salt
ground black pepper

Steps:

  • Heat 1 tablespoon oil in a non-stick skillet over medium heat.
  • Saute green onions briefly until tender.
  • Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
  • Form into 1/2 inch thick patties.
  • Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
  • Cook cakes until nicely browned on each side.
  • Drain briefly on paper towels and serve hot.

Nutrition Facts : Calories 167, Fat 6.3, SaturatedFat 1.1, Cholesterol 35.9, Sodium 616, Carbohydrate 20.5, Fiber 1.5, Sugar 5, Protein 7.3

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