Tom Douglas Thai Chile Ginger Lime Crab Cakes Recipes

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.

THAI STYLE CRAB CAKES

Steps:

• 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.
• 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.

CRISPY THAI CRAB CAKES

Steps:

• In a mixing bowl, combine crab meat, shrimp, green onion, cilantro, red chili, ginger puree, one egg, and 1/2 cup panko crumbs. Season with fish sauce, lime juice, salt and pepper.
• Mix the ingredients gently, and press them to make 2 1/4-inch in diameter and 3/4 inch thick patties. (You will get about 8 patties)
• Beat 2 remaining eggs in a shallow bowl. Prepare flour and the remaining panko crumbs in separate bowls. Coat the patties in the order of flour, egg, and then panko crumbs.
• Heat a generous amount of oil in a pan over medium heat. Add patties and pan-fry them until they are golden and crisp, about 3-4 minutes. Flip to the other side and fry for another 3 minutes. Adjust the heat level if the surface browns too quickly.
• Keep the first batch on a wired rack to prevent them from getting soggy on the bottom.
• To make the sriracha mayo, combine all the ingredients in a small mixing bowl and mix well.
• To make the sweet chili sauce, mix rice vinegar, water, sugar, garlic, red chili flakes, and salt in a saucepan and bring to boil. Mix the cornstarch and 2 tbsp water in a small mixing bowl and add to the sauce mixture. Continue to boil until the sauce thickens. Remove the pan from heat and let it cool down.
• Sriracha mayo and sweet chili sauce can be stored in the refrigerator up to 1 month.

CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE

Steps:

• To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
• Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
• Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
• Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

ETTA'S CRAB CAKES (TOM DOUGLAS)

Steps:

• In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
• Pulse to mince the vegetables and combine the ingredients.
• With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
• Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
• Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
• Put the fresh bread crumbs in a shallow container and stir in parsley.
• Lightly dredge the crab cakes on both sides in the bread crumbs.
• Chill for at least 1 hour (preferably longer).
• Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
• Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
• Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.

LIME AND GINGER CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
• In a large bowl, whisk together the flour, sugar, ginger, baking powder and salt.
• Add eggs, buttermilk, butter, lime zest and vanilla to flour mixture.
• Using an electric mixer on med-low speed, beat for 1 minute, until blended.
• Scrape sides and bottom of bowl with a spatula.
• Beat on medium speed for 1 minute.
• Spread batter even into prepared pan.
• Bake for 40-45 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
• Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
• Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lime juice and lime zest until blended and smooth; use immediately.
• Spread icing over top of cooled cake.

CRAB CAKES WITH THAI SWEET CHILI SAUCE & MARINATED CUCUMBER

Steps:

• CRAB CAKES.
• Mix all ingredients well and adjust seasoning to taste. Use icecream scoop to shape into cakes; bread with panco crumbs.
• Place cakes on sheet pans sprinkled with dry panko crumbs; wrap tightly and store in the refrigerator until ready to cook.
• THAI SWEET CHILI SAUCE.
• In a heavy sauce pan over medium high heat, combine ginger, garlic, vinegar, lime juice and sake. Reduce to a light syrup (90%), add cream and reduce to 60% over medium heat, being careful not to scorch. Reduce heat to low and gradually whip in the cold butter chunks. Whisk in chili sauce, salt and pepper.
• MARINATED CUCUMBERS.
• Mix all the ingredientes together bring to a boil, remove from heat and chill.
• ASSEMBLY.
• Saute crab cakes in a non stick saute pan until golden on each side and heated through; drain on paper towels.
• Arrange crab cakes on plate, drizzle with chili sauce.
• Pile high with marinated cucumbers, sprinkle with chopped chives; or alternately serve the marinated cucumbers beside the crab cakes on the plate.