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.

Related Tags

Thai Style Crab Cakes

4.0

( By lihui )

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

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