THAI-STYLE CRAB CAKES WITH QUICK CHILLI JAM
Crab cakes are quick to put together and make great party food or starters, plus this chilli jam will keep for a couple of weeks in the fridge.
Provided by The Hairy Bikers
Categories Starters & nibbles
Yield Makes 12 crab cakes
Number Of Ingredients 16
Steps:
- For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.)
- To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don't allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes.
- Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour.
- Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture - about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes.
- Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked.
- Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve.
THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE
This is the last crab cake recipe you'll ever need. Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for crab cake nirvana.
Provided by Cathy Roma | What Should I Make For...
Categories Appetizer
Time 40m
Number Of Ingredients 26
Steps:
- Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
- Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
- Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
- Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
- Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
- Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
- Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
- Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
- *Crab cakes can be held in a 250 degree oven to keep warm.
THAI-STYLE CRAB CAKES
Juicy fat little nuggets of crabby goodness! I developed this because of a craving for a sweet-hot crab dish I'd enjoyed at a Thai restaurant. I love crabmeat (jumbo lump, please, none of the frozen/canned yuck for *moi*) but dislike most crab-cake recipes because they are either too bready, or somehow involve cheese. Just me personally: I don't like pairing fish with cheese. These succulent cakes will be our dinner entree for New Year's Eve 2011!
Provided by La Dilettante
Categories Crab
Time 40m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 13
Steps:
- Gently toss the crabmeat with lemon juice and ginger. Set aside.
- In oil, saute' onions, pepper, and garlic until it is all soft. Let cool and toss with crabmeat. Add remaining ingredients, except for breadcrumbs.
- Form into small patties, about 2.5" in diameter. Place on wax paper in freezer for 30 minutes.
- Remove from freezer and pat with bread crumbs on both sides.
- Palace on parchment-covered baking sheet and bake for 2 minutes at 350, or until browned.
- Top with 1 T sweet chili sauce and serve.
Nutrition Facts : Calories 136.6, Fat 4.5, SaturatedFat 0.8, Cholesterol 54.2, Sodium 291, Carbohydrate 11, Fiber 0.9, Sugar 1.5, Protein 12.5
THAI CRAB CAKES
Steps:
- Gather the ingredients.
- Place crabmeat , onions, lime leaf slivers (or zest), chili, lime juice, fish sauce, oyster sauce, 1 egg, mayonnaise (if using) and 3/4 cup panko together in a food processor or chopper. Process to combine ingredients.
- Add up to 1/4 cup more panko and briefly process or stir to combine. You want the mixture to be moist enough to form cakes, but not so moist that it falls apart. Add more panko until you can form cakes easily in your hands.
- Pat mixture into cakes (we usually make them 2 to 3 inches in diameter). Place on a clean plate.
- In a separate, smaller bowl, break 1 large or 2 small eggs and briefly whisk. Pour 3/4 cup panko into a mixing bowl and add the garlic salt, stirring to mix.
- Dip the crab cakes first into the egg, then roll in the panko mixture to cover. Set on a clean surface.
- Pour oil into a small frying pan or wok set over medium-high heat (oil should be 1-inch deep). Heat for 1 minute or longer. To test if oil is hot enough, drop in a few panko crumbs - if they begin to sizzle right away, the oil is ready.
- Carefully place crab cakes in the hot oil. Reduce heat slightly to prevent overheating and splattering. Fry crab cakes 1 to 2 minutes per side, or until golden brown.
- Serve with Thai sweet chili sauce. You can also serve with a dollop of mayonnaise alongside the sweet chili sauce - take a little of both on your crab cake at once for a wonderful combination of flavors.
Nutrition Facts : Calories 458 kcal, Carbohydrate 34 g, Cholesterol 130 mg, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, Sodium 871 mg, Sugar 11 g, Fat 29 g, ServingSize 6 Servings, UnsaturatedFat 0 g
CRAB CAKES WITH SPICY THAI SAUCE
Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 33m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For cakes: Mix first 8 ingredients in large bowl.
- Mix in enough breadcrumbs to form stiff mixture.
- Shape mixture into sixteen ¼-inch-thick patties.
- (Can be prepared ahead. Cover and refrigerate.).
- For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
- Mix in cucumber.
- Let stand 30 minutes at room temperature to allow flavours to blend.
- Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
- Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
- Transfer to paper towels to drain.
- Transfer to baking sheet; keep warm in oven.
- Divide crab cakes among 8 plates.
- Spoon sauce around cakes.
Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9
RUSSELL'S THAI STYLE CRAB AND PRAWN CAKES
We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)
Provided by JustJanS
Categories Crab
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together well.
- Shape into 8 cakes.
- Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
- Turn over and cook for another couple of minutes or until cooked right through.
- Serve at once with a wedge of lime on the side.
Nutrition Facts : Calories 504.2, Fat 21.9, SaturatedFat 3.9, Cholesterol 396, Sodium 2496, Carbohydrate 23.7, Fiber 1.9, Sugar 2.8, Protein 50.5
THAI CRAB CAKES
Steps:
- In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps. Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams
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