La Dilettante's Note:
Juicy fat little nuggets of crabby goodness! I developed this because of a craving for a sweet-hot crab dish I'd enjoyed at a Thai restaurant. I love crabmeat (jumbo lump, please, none of the frozen/canned yuck for *moi*) but dislike most crab-cake recipes because they are either too bready, or somehow involve cheese. Just me personally: I don't like pairing fish with cheese. These succulent cakes will be our dinner entree for New Year's Eve 2011!
My Private Note
Units: US | Metric
- 1 lb premium lump crabmeat, drained
- 1 tablespoon freshly-squeezed lemon juice
- 1 tablespoon ginger, finely minced
- 5 green onions, chopped
- 1/2 red bell pepper, finely minced
- 2 garlic cloves, finely minced
- 1 tablespoon vegetable oil
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons mayonnaise
- 1 egg, beaten
- 1 cup fresh breadcrumb, finely crushed (or panko)
- sweet chili sauce (Thai Kitchen brand)
- 1Gently toss the crabmeat with lemon juice and ginger. Set aside.
- 2In oil, saute' onions, pepper, and garlic until it is all soft. Let cool and toss with crabmeat. Add remaining ingredients, except for breadcrumbs.
- 3Form into small patties, about 2.5" in diameter. Place on wax paper in freezer for 30 minutes.
- 4Remove from freezer and pat with bread crumbs on both sides.
- 5Palace on parchment-covered baking sheet and bake for 2 minutes at 350, or until browned.
- 6Top with 1 T sweet chili sauce and serve.
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Nutritional Facts for Thai-Style Crab Cakes
Serving Size: 1 (83 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 136.6
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 0.7 g
- Cholesterol 54.1 mg
- Sodium 290.9 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 0.9 g
- Sugars 1.5 g
- Protein 12.5 g