This lovely crab cakes recipe makes a great starter or lunch and you can imagine how beautiful they smell while they are cooking. Everyone wants to know how to make the best crab cakes and this recipe will show you how easy it is to make this popular dish.
The crab cakes recipe includes potato, flour and eggs, which are basil ingredients and used to give the crab cakes the right consistency, as well as aromatic ingredients such as chilies, lime and fresh coriander.
The flavor is really nice, and you are sure to appreciate they have a wonderful homemade charm. Yes could can buy crab cakes in the supermarket but they will have nowhere near such a fantastic taste! Here is a recipe for Western fish cakes if you want a simpler style.
Serve these lovely fish cakes with a nice dipping sauce. Try mixing 200ml (6 3/4 ounces) sweet chili sauce with 150ml (5 ounces) mayonnaise, 50 ml (1 3/4 ounces) fish sauce, and a tablespoon of soy sauce, for a delicious dip. The fish sauce is available from an Asian supermarket, or perhaps from your local one.Print
Best Thai Crab Cakes
Crab cakes are given a taste of Asia by adding cilantro, chilies and Thai curry paste to the crab, along with potato and panko breadcrumbs to get the texture perfect. Serve with a dipping sauce.
- Prep Time: 10 mins
- Cook Time: 6 mins
- Total Time: 16 mins
- Yield: 4 1x
- Category: Starter
- Cuisine: Thai
- 1 raw potato, grated then squeezed through cheesecloth
- 1 chopped bunch of cilantro (fresh coriander)
- 2 sliced small red chilies
- 200g (7 oz) mashed potato
- 1 tablespoon red Thai curry paste, thinned with a little warm water if need be
- 300g (10 1/2 oz) crab meat (from a can is fine)
- 2 beaten eggs
- 150g (5 1/4 oz) Panko breadcrumbs
- All-purpose flour (plain flour), as needed
- 1 chopped bunch of green onions (spring onions)
- 2 minced garlic cloves
- 2 finely sliced lime leaves
- Vegetable oil, for shallow frying
- Put both types of potato in a bowl and add the crab, onion, curry paste, garlic, chili, cilantro and lime leaf.
- Season with salt and black pepper and mix.
- Mould the mixture into 16 crabcakes, then cover them and put them in the fridge for an hour.
- Put the egg wash in one bowl, the flour in another and the breadcrumbs in a third.
- Roll the crabcakes in the flour and dust off the excess, then dip them in the egg and finally the breadcrumbs.
- Heat some oil in a frying pan.
- Shallow fry the crabcakes over a medium heat, turning occasionally.
- They will take about 6 minutes, so keep cooking until they are golden brown all over.
These Thai crab cakes are always a welcome sight, no matter what the occasion. Perhaps you are looking for a nice starter recipe for seafood fans, or it could be you want to serve a gourmet lunch.
Whatever the case, you will not go wrong with this great crab cakes recipe. Serve them with whatever kind of dipping sauce you prefer and, for the very best results, serve them piping hot from the frying pan.
You can blot them on kitchen paper first, but it isn’t required. Crab cakes suit pretty much any occasion and this recipe is a good way to use up an opened can of crab, plus any leftover mashed potato. You might not associate mashed potato with a Thai recipe but, trust me, it works really nicely in here.
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