Thai Crab Cakes

Thai Crab Cakes


  • 1 pound white crab meat (shelled)
  • 2 eggs
  • 2 cups fine breadcrumbs
  • 1/2 cup spring onions, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 thumb-sized ginger, minced
  • 2 tbsp light soy sauce
  • 1 tsp Thai fish sauce
  • juice of 1 lime
  • 1/2 cup flour
  • 1/2 cup vegetable oil
  • salt and pepper to taste

In a mixing bowl, combine crab meat, eggs, breadcrumbs, spring onions, cilantro, garlic, and ginger.
Add lime juice, light soy, fish sauce, salt and pepper.
Mix well using your hands until all ingredients are evenly distributed.
Form patties about 3 inches in diameter and 1.5 inches thick.
Heat up the vegetable oil in a large pan over medium heat.
Dredge the patties with some flour and place in the hot oil.
Cook for about 4 minutes per side (or until golden crispy).
Place cooked patties on paper towels to remove excess oil.
Serve with Thai dipping sauce or vinegar with chopped garlic.

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