Friday, March 22, 2013

Thai Style Crab Cake

recipe adapted from here  
8 medium raw shrimp - shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
1/4 cup chopped scallion
1/4 cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt and freshly ground black pepper
2 tbsp mayonnaise
2 to 3 tablespoons bread crumbs or more, preferably fresh
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as needed
Lime wedges for serving


  1. Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand.  Add fish sauce.  
  2.  In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger, salt, pepper and mayonnaise.
  3. 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.
  4. 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 1/2 to 3/4 inch thick and as wide as you want.
  5. 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.
  6. Serve with lime wedges and a thai sweet chilli dipping sauce

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