THAI CRAB CAKES RECIPES
THAI STYLE CRAB CAKES RECIPE - NYT COOKING
This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.
Provided by Mark Bittman
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
- Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.
Nutrition Facts : @context http//schema.org, Calories 198, UnsaturatedFatContent 1 gram, CarbohydrateContent 17 grams, FatContent 2 grams, FiberContent 1 gram, ProteinContent 26 grams, SaturatedFatContent 1 gram, SodiumContent 856 milligrams, SugarContent 1 gram, TransFatContent 0 grams
CRAB CAKE RECIPE: MINI THAI CRAB CAKES - GOOD HOUSEKEEPING
Crab cakes are great as a main course, but even better in a smaller canapé version. Our thai crab cakes recipe can be frozen and served at a later date.
Provided by The Good Housekeeping Cookery Team
Categories appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 18 servings
Number Of Ingredients 9
Steps:
In a large bowl, mix crabmeat, egg, coriander, lime zest, chilli, 100g (3/12oz) breadcrumbs and plenty of seasoning. Form into 18 flat patties. Put remaining breadcrumbs in a bowl and toss patties in crumbs to coat, pressing lightly to help them stick. 2 In a small bowl, mix sweet chilli sauce, fish sauce and lime juice. Set aside.
In a small bowl, mix sweet chilli sauce, fish sauce and lime juice. Set aside.
Heat a thin layer of oil in a large frying pan over high heat and fry the crab cakes (do this in batches if needed) for 5min, turning midway through, until golden.
Nutrition Facts : Calories 75 calories
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THAI CRAB CAKES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 107 per serving
Reviews 4
Total Time 10 minutes
Calories 107 per serving
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.
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