Thai Style Crab Cakes PT45M https://img1.recipesrun.com/201907/2019/0805/ff/4/853192/300x200x50.jpg 4 servings Ingredients: Lime wedges for serving Peanut or vegetable oil as needed 1/2 cup All-purpose flour for dredging 2 1/2 tablespoons Bread crumbs, preferably fresh Freshly ground black pepper Salt 1 teaspoon Minced fresh ginger 1 Fresh chili, preferably Thai, minced 1/4 cup Chopped cilantro 1/4 cup Chopped scallion 1 Egg 1 pound Fresh lump crab meat, picked over for cartilage 1 teaspoon Nam pla (fish sauce) 6 Medium raw shrimp, shelled, washed and deveined

Thai Style Crab Cakes

By lihui

4 Person
45 Minutes
0 Calories
This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.

Ingredients

  • Lime wedges for serving

  • Peanut or vegetable oil as needed

  • 1/2 cup All-purpose flour for dredging

  • 2 1/2 tablespoons Bread crumbs, preferably fresh

  • Freshly ground black pepper

  • Salt

  • 1 teaspoon Minced fresh ginger

  • 1 Fresh chili, preferably Thai, minced

  • 1/4 cup Chopped cilantro

  • 1/4 cup Chopped scallion

  • 1 Egg

  • 1 pound Fresh lump crab meat, picked over for cartilage

  • 1 teaspoon Nam pla (fish sauce)

  • 6 Medium raw shrimp, shelled, washed and deveined

Method

  • 01
    Puree shrimp in a food processor (smaller is better) until you have a smooth paste or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger, and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
  • 02
    Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

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Thai Style Crab Cakes

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.
01 Information
  • Grade easy
  • Serving 4 servings
  • Total Time 45 Mins
02 Ingredients
Lime wedges for serving
Peanut or vegetable oil as needed
1/2 cup All-purpose flour for dredging
2 1/2 tablespoons Bread crumbs, preferably fresh
Freshly ground black pepper
Salt
1 teaspoon Minced fresh ginger
1 Fresh chili, preferably Thai, minced
1/4 cup Chopped cilantro
1/4 cup Chopped scallion
1 Egg
1 pound Fresh lump crab meat, picked over for cartilage
1 teaspoon Nam pla (fish sauce)
6 Medium raw shrimp, shelled, washed and deveined
03 Method
Step 1
Puree shrimp in a food processor (smaller is better) until you have a smooth paste or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger, and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
Step 2
Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.
04 Author
lihui lihui
134 Recipes
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