Easy Thai-Style Crab Cakes with Sweet Chili Sauce

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This is the last crab cake recipe you’ll ever need.

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Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for crab cake nirvana.

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Ingredients

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Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.

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[{"selector":"#anim-b736ac04-4eec-4afa-9542-0df3abc9a237 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-9.052432849694444%, -15.788684311513675%) scale(1.3164556962025316)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Tilted Brush Stroke 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. Get the Recipe

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.

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Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.

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Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once.

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Heat oil in a small saucepan over medium heat until hot and add garlic.

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for the full recipe!

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