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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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    Units: US | Metric

    Crab Cakes



    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


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

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    • on January 30, 2008


      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!!!

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    • on August 19, 2004


      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


    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
    Total Fat 7.0 g
    Saturated Fat 3.8 g
    Cholesterol 33.1 mg
    Sodium 477.9 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 0.7 g
    Sugars 9.0 g
    Protein 9.9 g

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