Thai Style Crab Cakes
Dive into the vibrant flavors of Southeast Asia with these irresistible Thai Style Crab Cakes! Perfectly crisp on the outside and tender on the inside, these patties are infused with bold ingredients like Thai red curry paste, coconut milk, lime zest, and fresh cilantro. Each bite delivers a harmonious balance of spice, zest, and the delicate sweetness of lump crab meat, making them an exciting twist on a classic dish. Easy to prepare in under 30 minutes, these golden crab cakes are ideal for impressing guests or enjoying as a weeknight indulgence. Serve them with a side of sweet chili sauce and lime wedges for the ultimate flavor-packed experience. Whether as an appetizer or a meal centerpiece, these Thai-inspired crab cakes are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 400 grams Crab meat (lump or claw, picked over for shells)
- 100 grams Panko breadcrumbs
- 1 large Egg
- 2 tablespoons Coconut milk
- 1.5 tablespoons Thai red curry paste
- 1.5 teaspoons Fish sauce
- 1 teaspoon Lime zest
- 2 tablespoons Fresh cilantro (chopped)
- 2 stalks Green onions (finely chopped)
- 1 clove Garlic (minced)
- 2 cups Vegetable oil (for frying)
- 4 tablespoons Sweet chili sauce (for serving)
- 4 pieces Lime wedges (for serving)
Instructions
In a large bowl, combine crab meat, panko breadcrumbs, and egg. Mix lightly to avoid breaking up the crab too much.
Add coconut milk, Thai red curry paste, fish sauce, lime zest, fresh cilantro, green onions, and minced garlic to the bowl. Gently fold everything together until just combined. Do not overmix.
Shape the mixture into 8 small patties (about 2-3 inches in diameter) or 4 larger patties, depending on your serving preference. Place the patties on a tray and refrigerate for 15-20 minutes to help them firm up.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking (about 180°C/350°F).
Carefully place the crab cakes into the oil (working in batches if necessary to avoid overcrowding the pan) and fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the crab cakes from the skillet and drain on a plate lined with paper towels to remove excess oil.
Serve warm with sweet chili sauce for dipping and lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
5154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.7 g | 630% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 8132 mg | 354% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 42.6 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 550 mg | 42% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1590 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.
