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    You are in: Home / Recipes / Crab Cakes With Spicy Thai Sauce Recipe
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    Crab Cakes With Spicy Thai Sauce

    Crab Cakes With Spicy Thai Sauce. Photo by Hey Jude

    1/1 Photo of Crab Cakes With Spicy Thai Sauce

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    evelyn/athens's Note:

    We love crab cakes...the sauce makes this variation divine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crab Cakes

    Sauce

    Directions:

    1. 1
      For cakes: Mix first 8 ingredients in large bowl.
    2. 2
      Mix in enough breadcrumbs to form stiff mixture.
    3. 3
      Shape mixture into sixteen ¼-inch-thick patties.
    4. 4
      (Can be prepared ahead. Cover and refrigerate.).
    5. 5
      For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
    6. 6
      Mix in cucumber.
    7. 7
      Let stand 30 minutes at room temperature to allow flavours to blend.
    8. 8
      Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
    9. 9
      Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
    10. 10
      Transfer to paper towels to drain.
    11. 11
      Transfer to baking sheet; keep warm in oven.
    12. 12
      Divide crab cakes among 8 plates.
    13. 13
      Spoon sauce around cakes.

    Ratings & Reviews:

    • on February 29, 2008

      55

      his is a very easy recipe to put together and tastes very good. Even my 15 year old liked it. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2008

      55

      AWESOME!!! I have made these many many times now and love them more every time. I have coupled this with Steamed Thai Mussels, Steamed Thai Mussels which is also out of this world and they are delicous with an asian style salad. I must admit though that it is a lot more affordable to use the imitation crabmeat and I find that it is hard to tell the difference. Thanks a lot!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2004

      55

      These crabcakes are SO good and so easy to put together. I had 16 ounces of crabmeat and so I used two egg whites instead of one. Also, I used green onions instead of the red as that's what I had on hand. I found that the cakes were shaped easiest if I took a handful of the mixture, squeezed it into a somewhat firm ball and then flattened it. I made mine a bit larger than the recipe called for because my husband and I had this as a main course! We ended up with 11 cakes with only 4 leftover, they were that good. I used a red California Anaheim pepper, which is milder than Thai peppers, for the sauce, which was absolutely superb. I finally made crabcakes that don't fall apart! Thanks so much Evelyn for sharing this recipe....we loved it and I'll be making this again and again. Oh, I served this with a calamari salad and a cold Chinese noodle salad that I picked up at a deli....delicious dinner :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crab Cakes With Spicy Thai Sauce

    Serving Size: 1 (98 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 169.8
     
    Calories from Fat 63
    37%
    Total Fat 7.0 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 33.1 mg
    11%
    Sodium 477.9 mg
    19%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 0.7 g
    3%
    Sugars 9.0 g
    36%
    Protein 9.9 g
    19%

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