Crispy Thai Crab Cakes Food

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THAI-STYLE CRAB CAKES WITH QUICK CHILLI JAM



Thai-style crab cakes with quick chilli jam image

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

225g/8oz jam sugar with added pectin
3 tbsp red wine vinegar
2-3 long red chillies, seeds removed, finely chopped
2 garlic cloves, finely chopped
15g/½oz chunk fresh root ginger, finely chopped
100g/3½oz white crabmeat
100g/3½oz brown crabmeat
200g/7oz raw peeled king prawns (or other peeled raw prawns)
1 tbsp Thai green curry paste
1 tbsp cornflour, plus 1 tbsp extra for dusting
6 spring onions, finely sliced
25g/1oz fresh coriander, leaves finely chopped
6 tbsp sunflower oil, for frying
flaked sea salt
freshly ground black pepper
lime wedges and fresh coriander, to serve

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.

CRISPY CRAB CAKES WITH TARTAR SAUCE



Crispy Crab Cakes with Tartar Sauce image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

1 cup mayonnaise
1/3 cup chopped dill pickles
1 1/2 tablespoons finely chopped scallions
1 tablespoon finely chopped fresh parsley
2 teaspoons fresh lemon juice
1 teaspoon dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 cup mayonnaise
2 tablespoons finely chopped fresh parsley
2 tablespoons dijon mustard
2 tablespoons fresh lemon juice
2 teaspoons Old Bay Seasoning
1 1/2 cups panko breadcrumbs
2 pounds lump crabmeat, sorted through for cartilage and shell bits
Vegetable oil, for frying
Lemon wedges, for serving

Steps:

  • Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
  • Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
  • Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges.

THAI CRAB CAKES



Thai Crab Cakes image

Our Thai crab cake recipe makes the best crab cakes - even better than most restaurants. If you like seafood and finger foods, give it a try.

Provided by Darlene Schmidt

Categories     Appetizer     Lunch     Dinner

Time 30m

Yield 6

Number Of Ingredients 13

8 ounces (240 grams) fresh or canned crabmeat, drained
3 spring onions, finely sliced
3 makrut lime leaves, stem removed, snipped into slivers with scissors, or zest of 1 lime)
1 fresh red chili pepper, minced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 to 3 eggs
2 teaspoons mayonnaise, optional
1 3/4 cups panko breadcrumbs, divided
1/2 teaspoon garlic salt
1 cup oil, for frying
Thai sweet chili sauce , for serving

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

CRISP CRAB CAKES



Crisp Crab Cakes image

Provided by Ellie Krieger

Categories     appetizer

Time 1h

Yield 8 crab cakes

Number Of Ingredients 14

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

Steps:

  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 155 milligrams, Sodium 630 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 26 grams

CRISPY CRAB CAKES



Crispy Crab Cakes image

Provided by Brian Boitano

Categories     appetizer

Time 37m

Yield 6 servings

Number Of Ingredients 21

1 pound lump Dungeness crabmeat, drained
3 cups fresh bread crumbs, divided
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon hot sauce
3 eggs, divided
2 tablespoons chopped fresh parsley leaves
1/2 lemon, juiced
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup water
1 1/2 cups canola oil
1/2 cup mayonnaise
2 teaspoons sweet chili sauce
2 teaspoons blood orange juice
Pinch salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons blood orange juice
1 tablespoon Dijon mustard
8 cups baby arugula
Salt and freshly ground black pepper

Steps:

  • In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper.
  • Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray.
  • Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain.
  • In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use.
  • In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat.
  • To Serve:
  • Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve.

EASY CRISPY CRAB CAKES



Easy Crispy Crab Cakes image

These are delicious crab cakes that my mom makes..I think she got the recipe from a co-worker. It goes well with a black bean soup.

Provided by Nicole Can Cook

Categories     Crab

Time 18m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 11

1/4 cup red bell pepper, finely chopped
1/4 cup green onion, finely chopped
1/4 cup light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 dash cayenne pepper
2 (6 ounce) cans crabmeat
1 egg, beaten
1 cup seasoned dry bread crumb
3 tablespoons butter

Steps:

  • In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper.
  • Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky).
  • Divide and form mixture into 4 balls.
  • Roll crab balls in remaining breadcrumbs.
  • Flatten into cakes about 1/2 inch thick.
  • In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.

Nutrition Facts : Calories 250, Fat 15.7, SaturatedFat 6.8, Cholesterol 110.4, Sodium 1195.8, Carbohydrate 7.8, Fiber 0.8, Sugar 1.7, Protein 18.6

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