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Best Thai Crab Cakes

Aromatic Crab Cakes Recipe

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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.

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

  1. Put both types of potato in a bowl and add the crab, onion, curry paste, garlic, chili, cilantro and lime leaf.
  2. Season with salt and black pepper and mix.
  3. Mould the mixture into 16 crabcakes, then cover them and put them in the fridge for an hour.
  4. Put the egg wash in one bowl, the flour in another and the breadcrumbs in a third.
  5. Roll the crabcakes in the flour and dust off the excess, then dip them in the egg and finally the breadcrumbs.
  6. Heat some oil in a frying pan.
  7. Shallow fry the crabcakes over a medium heat, turning occasionally.
  8. They will take about 6 minutes, so keep cooking until they are golden brown all over.