Best Thai Red Curry Crab Cakes With A Chili Dipping Sauce Recipes

Thai Red Curry Crab Cakes With a Chili Dipping Sauce image

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.

Thai-Style Crab Cakes with Sweet Chili Sauce image

Provided by Cathy Roma | What Should I Make For...

Categories Appetizer

Time 40m

Number Of Ingredients 26

Crab Cakes
1 lb lump crab meat (picked over)
4 scallions (finely sliced, white and pale green parts only)
1/3 cup mayonnaise
1 Tbsp lime juice
2 tsp lime zest
1 Tbsp fish sauce
2 Tbsp cilantro (minced)
1 Tbsp (grated ginger)
dash red pepper flakes
1/3 cup all purpose flour
1 egg (beaten with 1 Tbsp water)
1 cup panko breadcrumbs
Canola oil for frying
Kosher salt to taste
Sweet Chili Sauce
2 tsp canola oil
2 cloves garlic (minced)
1/2 cup sugar
1/2 cup unseasoned rice vinegar
2 Tbsp chili paste (sambal oelek)
1 Tbsp lime juice
1 Tbsp fish sauce
2 tsp corn starch
2 tsp water
*ice cream scoop

Steps:

Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
*Crab cakes can be held in a 250 degree oven to keep warm.

Crab Cakes With Spicy Thai Sauce image

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.