Thai Crab Cakes are a vibrant and flavorful twist on the classic crab cake, incorporating bold Thai ingredients like lemongrass, cilantro, and fish sauce. These crispy cakes are made with fresh crab meat, mixed with a zesty combination of spices, herbs, and a hint of heat from chili. Pan-fried to golden perfection, these crab cakes offer a delicious balance of crispy exteriors and tender, flavorful interiors. Served with a tangy dipping sauce or a side of crunchy slaw, Thai Crab Cakes make for a perfect appetizer or light entrée that brings the vibrant flavors of Thailand to your table.
Ingredients:
For the Crab Cakes:
- 1 lb fresh lump crab meat, picked through for shells
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemongrass, finely chopped (or 1 teaspoon lemongrass paste)
- 1 small red chili, finely chopped (or 1 teaspoon chili paste, optional)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 large egg, beaten
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (for frying)
For the Dipping Sauce:
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 teaspoon honey
- 1 teaspoon sriracha (optional, for heat)
Instructions:
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, panko breadcrumbs, cilantro, green onions, ginger, lemongrass, chili, fish sauce, lime juice, and beaten egg. Season with salt and pepper to taste. Mix everything gently, being careful not to break up the crab meat too much. If the mixture feels too wet, add a little more panko breadcrumbs to help bind it together.
- Form the Crab Cakes: Shape the mixture into small patties, about 2-3 inches in diameter, making sure they are compact but not too tight.
- Prepare the Dipping Sauce: In a small bowl, whisk together the mayonnaise, lime juice, fish sauce, honey, and sriracha (if using). Taste and adjust the seasoning as needed, adding more lime juice or honey for balance.
- Cook the Crab Cakes: Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet and cook in batches if necessary. Fry for about 3-4 minutes on each side, until golden brown and crispy. Be gentle when flipping them to avoid breaking.
- Serve: Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Serve the Thai Crab Cakes warm with the dipping sauce on the side, garnished with extra cilantro or lime wedges, if desired.
Thai Crab Cakes are an exciting, flavorful variation on a classic, bringing fresh, aromatic ingredients that make each bite burst with vibrant flavors. Whether served as an appetizer, snack, or main dish, they’re sure to be a hit with anyone who loves bold, aromatic food.
