Russell's Thai Style Crab and Prawn Cakes

Total Time
18mins
Prep 10 mins
Cook 8 mins

We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)

Ingredients Nutrition

Directions

  1. Mix all ingredients together well.
  2. Shape into 8 cakes.
  3. Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
  4. Turn over and cook for another couple of minutes or until cooked right through.
  5. Serve at once with a wedge of lime on the side.
Most Helpful

5 5

Absolutely delicious. I added more green curry paste than the recipe stated & added green beans. I also chopped raw prawns instead of cooked. I find this makes it more moist & gives it a lovely texture. Will definitely use this recipe again

5 5

Excellent!!! We loved these little crab cakes they were awesome.. I served them as a starter followed by Jan's Green Curried Fish and what superb dinner we enjoyed. I added a little extra green curry paste but then I had slightly more crab and prawns than listed. I also used green prawns chopped very small as this is what I had on hand. I used the breadcrumbs in the mix but also coated the outside of the cakes with panko flakes to give them a nice crispy outside. A really lovely recipe and one that has gone straight into my favourites. I can not recommend these enough :)

5 5

I made this for the Asian Seafood Cakes Tag Game. This seafood cake is full of flavour and easy to prepare. I had never used green curry before(I used Thai Kitchen brand) so I started by adding just a little bit of curry and increasing the amount. The 2 tsp of curry listed is perfect. It is not spicy, just full of flavour. The recipe can be put together in a flash and cooks very quickly. I sprayed my pan with Pam, so I did not require any other oil for cooking. I would recommend this recipe to anyone. Thanks for the recipe.