Crab Cakes with Spicy Thai Sauce
Elevate your seafood game with these irresistible Crab Cakes with Spicy Thai Sauce—a perfect fusion of coastal charm and bold Asian flavors. Made with tender, flaky crab meat, these golden-brown cakes are lightly coated in panko breadcrumbs for a satisfyingly crispy exterior. The real magic, however, lies in the Spicy Thai Sauce, a zesty blend of creamy mayonnaise, Thai sweet chili sauce, Sriracha, and a splash of lime juice for that tantalizing sweet-heat kick. Quick to prepare in under 40 minutes, these crab cakes are ideal for an elegant appetizer or a main course showstopper. Garnished with fresh cilantro, they pair beautifully with a crisp salad or steamed jasmine rice. Perfect for seafood lovers and anyone craving vibrant, bold flavors!
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Recipe Information
Ingredients
- 450 grams Crab meat (lump or claw, drained and picked over for shells)
- 120 grams Panko breadcrumbs
- 60 grams Mayonnaise
- 2 large Eggs
- 2 stalks Green onions (finely sliced)
- 15 grams Dijon mustard
- 0.5 piece Lemon (juiced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Vegetable oil
- 60 grams Mayonnaise (for Spicy Thai Sauce)
- 30 milliliters Thai sweet chili sauce
- 15 milliliters Sriracha sauce
- 0.5 piece Lime (juiced, for Spicy Thai Sauce)
- 10 milliliters Soy sauce
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
In a large mixing bowl, combine the crab meat, 60 grams of panko breadcrumbs, mayonnaise, eggs, green onions, Dijon mustard, lemon juice, salt, and black pepper. Mix gently to combine, being careful not to break up the crab too much.
Form the mixture into 8 evenly sized patties (approximately 2-3 inches in diameter). Place the patties on a plate and refrigerate for 15 minutes to help them hold their shape.
While the crab cakes are chilling, prepare the Spicy Thai Sauce. In a small bowl, whisk together 60 grams of mayonnaise, Thai sweet chili sauce, Sriracha sauce, lime juice, and soy sauce until smooth. Cover and refrigerate until ready to serve.
Spread the remaining 60 grams of panko breadcrumbs on a plate. Gently coat each crab cake in the breadcrumbs, pressing lightly to adhere.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the crab cakes in batches, being careful not to overcrowd the pan.
Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve the crab cakes warm, garnished with fresh cilantro and accompanied by the Spicy Thai Sauce.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 6847 mg | 298% | |
| Total Carbohydrate | 135.4 g | 49% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 29.0 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 468 mg | 36% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1614 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
