Thai crab cakes

  • Serves: 4
  • Preparation time: 30 minutes
  • Cooking time: 10 minutes
  • Total time: 40 minutes

Ingredients

  • 240g/8 oz. Crab Meat
  • 3 spring (green) onions
  • 3 kaffir lime leaves or zest of 1 lime
  • 1 fresh red chili OR ½ tsp. dried crushed chili
  • A pinch of coriander (Optional)
  • 1 tbsp. lime juice
  • 2 tbsp. fish sauce
  • 2 eggs
  • 2 tsp. mayonnaise
  • 1¾ cups panko (Japanese) breadcrumbs
  • ½ tsp. garlic salt OR 1/4 tsp. salt
  • Approx. 1 cup oil for frying
  • Thai Sweet Chili Sauce (Optional)
Thai crab cakes

Thai Crab Cakes make an excellent starter or main meal depending on their size, the trick here is to use mayonnaise to bind the ingredients and to try and use fresh produce where possible in the recipe.

Crab meat is usually reasonably priced and don't worry about whether the Crab meat is fresh or tinned, or if there isbrown meat - it should all taste just as good at the end. Panko should be available in most supermarkets, but if you cant find any - grind some sesame seed crackers in to crumbs and use those instead.

Preparation

There isn't much preparation needed; all you need to do is finely chop the fresh chili, de-stalk and finely slice the lime and finely slice the spring onions.

Method

  1. Place the crab meat, spring onions, coriander (If used), lime, chili, fish sauce, 1 lightly beaten egg, mayonnaise and a ¾ cup panko in a bowl together and mix by hand or in a food processor.
  2. Add up to ¼ cup more panko and briefly blitz or stir to combine. You want the mixture to be moist enough to form cakes, but not so moist that it falls apart. Add more panko until you can form cakes easily in your hands.
  3. Pat mixture into cakes (I usually make them 2 to 3 inches in diameter). Place on a clean plate.
  4. Now pour ¾ cup panko into a mixing bowl and add the garlic salt, stirring to mix. In a separate, smaller bowl, break the other egg and briefly whisk.
  5. Dip the crab cakes first into the egg, then roll in the panko mixture to cover. Set on a clean surface.
  6. Pour oil into a small frying pan or wok set over medium-high heat (oil should be 1 inch deep). Heat for 1 minute or longer. To test if oil is hot enough, drop in a few panko crumbs - if they begin to sizzle right away, the hot is ready. Carefully place crab cakes in the hot oil. Reduce heat slightly to prevent overheating and splattering. Fry crab cakes 1-2 minutes per side, or until golden brown.
  7. Serve with Thai sweet chili sauce and the salad.
Panko is a Japanese-style breadcrumb made from Japanese wheat bread, which is dried slowly and shredded.

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