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
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://victoriahaneveer.com/aromatic-crab-cakes-recipe/