Crab Cakes With Spicy Thai Sauce

"We love crab cakes...the sauce makes this variation divine."
 
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Crab Cakes With Spicy Thai Sauce created by Hey Jude
Ready In:
33mins
Ingredients:
18
Serves:
8
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ingredients

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directions

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

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  1. Cilantro in Canada
    his is a very easy recipe to put together and tastes very good. Even my 15 year old liked it. Thanks for the recipe.
     
  2. mikes shannie
    AWESOME!!! I have made these many many times now and love them more every time. I have coupled this with recipe #71230, 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!!!
     
  3. Hey Jude
    Crab Cakes With Spicy Thai Sauce Created by Hey Jude
  4. Hey Jude
    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 :)
     
  5. evelynathens
    We love crab cakes...the sauce makes this variation divine.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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