Go Back
–+ servings
4 from 8 votes
Print
Thai-Style Crab Cakes with Sweet Chili Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
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.
Course: Appetizer
Cuisine: Thai
Servings: 10 crab cakes
Author: Cathy Roma | What Should I Make For...
Ingredients
  • Crab Cakes
  • 1 lb lump crab meat picked over
  • 4 scallions finely sliced, white and pale green parts only
  • 1/3 cup mayonnaise
  • 1 Tbsp lime juice
  • 2 tsp lime zest
  • 1 Tbsp fish sauce
  • 2 Tbsp cilantro minced
  • 1 Tbsp grated ginger
  • dash red pepper flakes
  • 1/3 cup all purpose flour
  • 1 egg beaten with 1 Tbsp water
  • 1 cup panko breadcrumbs
  • Canola oil for frying
  • Kosher salt to taste

  • Sweet Chili Sauce
  • 2 tsp canola oil
  • 2 cloves garlic minced
  • 1/2 cup sugar
  • 1/2 cup unseasoned rice vinegar
  • 2 Tbsp chili paste sambal oelek
  • 1 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 2 tsp corn starch
  • 2 tsp water

  • *ice cream scoop
Instructions
  1. Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
  2. 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.
  3. 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.
  4. Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
  5. 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
  6. Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
  7. 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.
  8. 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.
  9. *Crab cakes can be held in a 250 degree oven to keep warm.