Thai Crab Cakes

Name: Thai Crab Cakes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4–6 as an appetizer or snack
Cuisine: Thai
Ingredients: ¼ teaspoon freshly ground black pepper; 1 teaspoon minced galangal or fresh ginger; 1 teaspoon salt; 1 fresh hot red or green chili, preferably Thai, finely minced (deseeded if you prefer less heat); 1 tablespoon freshly squeezed lime juice; 4 tablespoons finely chopped fresh coriander leaves (cilantro); 4 tablespoons finely chopped green onions (white and green parts); 3 tablespoons + 1 cup (65 g) panko bread crumbs, divided; 3 large eggs, divided; 1 lb (500 g) lump crab meat, picked over for shells; 1 teaspoon fish sauce (nam pla); 6 shelled and deveined medium-sized raw shrimp; Lime wedges for serving; Sriracha Mayo; ¾ cup (184 ml) homemade Sweet Thai Chili Sauce or store-bought; Vegetable oil for pan-frying

Preparation info

Serves
4–6
as an appetizer or snack

Difficulty
Easy
Ready in
40 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This recipe is inspired by the crab cakes my husband and I enjoyed during our honeymoon in southern Thailand while we were island hopping. I love to use fresh crab meat, but canned is fine too. I recommend serving these crunchy crab cakes with a Sriracha Mayo for creamy heat along with Sweet Thai Chili Sauce for a contrasting taste sensation.

Ingredients

Asia
Thailand
Snack
Fish course
Starter
Pescatarian
South East Asia

Ingredients

Method