Thai Style Crab Cakes with Sweet Thai Chile Salsa
Experience a taste of Thailand with these irresistible Thai Style Crab Cakes with Sweet Thai Chile Salsa! Bursting with vibrant Asian-inspired flavors, these golden, crispy crab cakes are perfectly complemented by their sweet and tangy salsa. The patties combine succulent crabmeat with fresh cilantro, green onions, grated ginger, and a hint of red chili for a zesty kick, all held together with panko breadcrumbs for a delicate crunch. Paired with a refreshing salsa made from zesty lime juice, crunchy cucumber, and sweet Thai chili sauce, this dish delivers the ultimate balance of heat, sweetness, and savory umami. Quick to prepare and perfect for entertaining or a cozy dinner, these crab cakes will steal the spotlight on any table. Serve them warm with a generous spoonful of the salsa and a sprinkle of fresh herbs for a truly show-stopping meal.
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Recipe Information
Ingredients
- 450 grams Crabmeat
- 1 cup Panko breadcrumbs
- 2 pieces Large eggs
- 2 tablespoons Mayonnaise
- 3 tablespoons Cilantro, chopped
- 2 pieces Green onion, finely sliced
- 1 piece Red chili, finely chopped
- 1 teaspoon Fresh ginger, grated
- 1 clove Garlic, minced
- 1 tablespoon Soy sauce
- 1 teaspoon Fish sauce
- 4 tablespoons Vegetable oil
- 1 cup Sweet Thai chili sauce
- 2 tablespoons Lime juice
- 0.5 cup Cucumber, diced
- 0.5 cup Red bell pepper, diced
Instructions
In a large mixing bowl, combine crabmeat, panko breadcrumbs, eggs, mayonnaise, cilantro, green onion, red chili, ginger, garlic, soy sauce, and fish sauce. Mix gently to avoid breaking up the crabmeat too much.
Form the mixture into 8 evenly sized patties and place them on a tray lined with parchment paper. Refrigerate for at least 15 minutes to help them firm up.
While the crab cakes are chilling, prepare the Sweet Thai Chile Salsa. In a small bowl, mix sweet Thai chili sauce, lime juice, diced cucumber, and diced red bell pepper until well combined. Set aside.
Heat a large skillet over medium heat and add vegetable oil. Once the oil is shimmering, carefully add the crab cakes in batches, being sure not to overcrowd the pan.
Fry the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Serve the crab cakes warm with the Sweet Thai Chile Salsa on the side or spooned over the top. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 9652 mg | 420% | |
| Total Carbohydrate | 221.6 g | 81% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 153.7 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 660 mg | 51% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2369 mg | 50% | |
*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.
