Crab Cakes With Spicy Thai Sauce

Total Time
33mins
Prep 15 mins
Cook 18 mins

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

Ingredients Nutrition

Directions

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

5 5

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

5 5

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!!!

5 5

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 :)