Thai Style Crab Cakes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6medium raw shrimp, shelled, washed and deveined
- 1teaspoon nam pla (fish sauce)
- 1pound fresh lump crab meat, picked over for cartilage
- 1egg
- ¼cup chopped scallion
- ¼cup chopped cilantro
- 1fresh chili, preferably Thai, minced
- 1teaspoon minced fresh ginger
- Salt
- freshly ground black pepper
- 2 to 3tablespoons bread crumbs, preferably fresh
- About ½ cup all-purpose flour for dredging
- Peanut or vegetable oil as needed
- Lime wedges for serving
Nutritional analysis per serving (4 servings)
197 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
- Step 2
Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.
Private Notes
Comments
I made these for a neighborhood potluck and got people laid. I really fluffed my raw shrimp paste with my knife and folded into my whisked eggs, this make the most beautiful batter with least crumbs, I used a large cast iron skillet and was able to omit the flour, lightening the gluten. And making a to die for cake. 3/4" by1 1/2" cooked and held in a 325F oven until Showtime. Citrus really brighten these
Delicious with a Thai dipping sauce made with lime juice or rice vinegar, sugar, fish sauce, a pinch of red pepper flakes and some finely chopped garlic
I liked these very much. I followed the advice of someone else and rolled them in panko instead of flour. I also turned up the heat and used 3 Thai chilies. This is a Thai recipe, after all, right? Finally, I made a sandwich with it by taking coleslaw, a sliced tomato, and putting it all in a sourdough roll and topping it with sriracha mayo. Was fantastic.
I thought that, given how not-formed they seemed when I put them into the pan, that they would come out in pieces. I used the panko and when they flipped they stayed together perfectly. My wife, a connoisseur of crab cakes, said they’re the best she ever had. I agree! A hit!!
Very pedestrian - nice, but nothing like Thai Fish Cakes, which have a pungent herbal flavour including coriander / cilantro roots.
I add 1 Tbsp of lime juice and zest of 1/2 lime to the mix. I find that I need 1/4 cup of dry bread crumbs ( grocery store in a can.) Increase Nam Pla to 1 1/2 tsp. To mix, in the minichopper, pulse the shrimp. Then add the egg, fish sauce and lime juice, puree. I mix the dry ingredients, including the crab in a bowl, adding the bread crumbs last. Use a light hand so as to keep the crab as intact as possible. Fold in the liquid ingredients. Chill