Crispy Thai Crab Cakes
Impress yourself and your guests with these crispy Thai crab cakes with quick sriracha mayo and homemade sweet chili sauce. The addition of small amount of shrimp will enhance the texture of these crab cakes. The crispness is irresistible.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 (6 oz can) lump crab meat (drained well)
- 5 medium shrimp (peeled and chopped finely)
- 2 green onion (chopped finely)
- 4 tbsp cilantro (chopped finely)
- 1 red chili (chopped finely)
- 1 tsp ginger paste
- 2 tsp fish sauce
- 1 tbsp lime juice
- salt & pepper (to taste)
- 1 egg
- 1/2 cup panko breadcrumb
- 4 tbsp oil
- 1/2 cup flour
- 2 eggs
- 2/3 cup panko breadcrumb
- 1/2 cup mayonnaise
- 1 1/2 tbsp sriracha sauce
- 2 tsp lime juice
- salt and pepper (to taste)
- 1/2 cup rice vinegar
- 6 tbsp water
- 1/2 cup sugar
- 3 cloves garlic (minced)
- 1/2 tsp red chili flakes
- 1/2 tsp salt
- 1 tbsp cornstarch + 2 tbsp water
Instructions
- 1
In a mixing bowl, combine crab meat, shrimp, green onion, cilantro, red chili, ginger puree, one egg, and 1/2 cup panko crumbs. Season with fish sauce, lime juice, salt and pepper.
- 2
Mix the ingredients gently, and press them to make 2 1/4-inch in diameter and 3/4 inch thick patties. (You will get about 8 patties)
- 3
Beat 2 remaining eggs in a shallow bowl. Prepare flour and the remaining panko crumbs in separate bowls. Coat the patties in the order of flour, egg, and then panko crumbs.
- 4
Heat a generous amount of oil in a pan over medium heat. Add patties and pan-fry them until they are golden and crisp, about 3-4 minutes. Flip to the other side and fry for another 3 minutes. Adjust the heat level if the surface browns too quickly.
- 5
Keep the first batch on a wired rack to prevent them from getting soggy on the bottom.
- 6
To make the sriracha mayo, combine all the ingredients in a small mixing bowl and mix well.
- 7
To make the sweet chili sauce, mix rice vinegar, water, sugar, garlic, red chili flakes, and salt in a saucepan and bring to boil. Mix the cornstarch and 2 tbsp water in a small mixing bowl and add to the sauce mixture. Continue to boil until the sauce thickens. Remove the pan from heat and let it cool down.
- 8
Sriracha mayo and sweet chili sauce can be stored in the refrigerator up to 1 month.