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.

INGREDIENTS

Crab Cakes: - Crab meat - Scallions - Mayonnaise - Lime juice - Lime zest - Fish sauce - Cilantro - Ginger - Red pepper flakes - All purpose flour - Egg

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

INSTRUCTIONS

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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.

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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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