Craving a taste of the tropics? Look no further than these easy Thai Crab Cakes. Infused with vibrant flavors of lemongrass, kaffir lime, and Thai chilies, these crab cakes are a delightful fusion of Thai cuisine and classic seafood dishes. This recipe is perfect for a quick weeknight dinner or an impressive appetizer at your next gathering.
Ingredients
Before you start, make sure you have the following ingredients ready:
- 1 lb (450g) lump crab meat
- 1/2 cup (120ml) mayonnaise
- 2 tbsp (30ml) fish sauce
- 2 tbsp (30ml) lime juice
- 1 tbsp (15ml) grated lemongrass
- 1 tbsp (15ml) finely chopped kaffir lime leaves
- 1 tbsp (15ml) finely chopped Thai chilies (adjust to taste)
- 1/2 cup (60g) panko breadcrumbs
- 2 green onions, thinly sliced
- Salt and pepper, to taste
- 2 tbsp (30ml) vegetable oil, for cooking
Instructions
Prepare the Crab Mixture
In a large bowl, combine crab meat, mayonnaise, fish sauce, lime juice, lemongrass, kaffir lime leaves, and Thai chilies. Gently mix until well combined. Be careful not to overmix and break up the crab meat too much.
Add panko breadcrumbs and green onions to the bowl. Season with salt and pepper to taste. Mix gently until the breadcrumbs are evenly distributed and the mixture is slightly sticky. If the mixture is too wet, add more breadcrumbs. If it's too dry, add a bit more mayonnaise.
Form the Crab Cakes
Using your hands, form the crab mixture into 8-10 equal-sized patties. Make sure they're not too thick, as they may not cook through properly. Place the formed crab cakes on a plate lined with parchment paper.
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes, being careful not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce, such as sweet chili sauce or aioli.
Nutrition Information
Here's a breakdown of the nutritional information per serving (assuming 8 servings):
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Total Carbohydrate | Dietary Fiber | Sugars | Protein |
|---|---|---|---|---|---|---|---|---|
| 260 | 18g | 3g | 105mg | 1140mg | 7g | 1g | 1g | 21g |