Thai-Style Crab Cakes

READY IN: 40mins
Recipe by La Dilettante

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!

Top Review by Denise P.

the overall taste was good, but I had issues in the baking. I forgot to add the breadcrumbs, don't need the carbs any way. But I put the in the oven at 350 for about 8 minutes and they started to brown, I took them out, but the bottoms were soggy, so I turned the oven on broil and put the back in for a few minutes. Then I flipped them over to brown the other side for another 3-4 minutes. the sweet and spicy sauce is key, it really completes the dish

Ingredients Nutrition


  1. Gently toss the crabmeat with lemon juice and ginger. Set aside.
  2. In oil, saute' onions, pepper, and garlic until it is all soft. Let cool and toss with crabmeat. Add remaining ingredients, except for breadcrumbs.
  3. Form into small patties, about 2.5" in diameter. Place on wax paper in freezer for 30 minutes.
  4. Remove from freezer and pat with bread crumbs on both sides.
  5. Palace on parchment-covered baking sheet and bake for 2 minutes at 350, or until browned.
  6. Top with 1 T sweet chili sauce and serve.

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