Thai Crab Cakes

Name: Thai Crab Cakes (Boo Jah)
Yield: Makes about 8 crab cakes
Cuisine: Thailand
Ingredients: ¾ pound cooked lump crabmeat; ½ teaspoon freshly ground pepper; ½ pound ground pork; ½ cup bread crumbs or mashed potatoes; 1 egg, beaten; All-purpose flour for dredging; 2 tablespoons water; 2 tablespoons vegetable oil; ½ teaspoon salt; 1 teaspoon soy sauce; 1 tablespoon chopped fresh cilantro roots, or stems and leaves, plus a handful of fresh cilantro leaves, coarsely chopped; 1 tablespoon chopped garlic; 1 tablespoon fish sauce

Boo Jah

Preparation info

Makes about
8
crab cakes

Difficulty
Easy

Appears in

Quick & Easy Thai

By Nancie McDermott

Published 2004

About

Seaside cafes all along the Gulf of Siam make hearty, delicious crab cakes with pork, garlic, and pepper. Fresh crabmeat is spectacular in this dish, but canned also works fine. In the classic Thai presentation, the mixture is stuffed into crab shells, steamed, and then fried, filling-side down, until golden and crisp. This version is just as delicious, but much quicker to make. Serve with a simple spicy sauce, such as Sri Rachaa sauce, Sweet-Hot Garlic Sauce<