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- Dish type
- Seafood starters
Taste Thailand with a deliciously different recipe for crab cakes using Chang® beer.
6 people made this
- For the crab cakes
- 300g fresh white cooked crab meat
- 3 tablespoons fish sauce
- 5 kaffir lime leaves, chopped
- 5 tablespoons chopped coriander
- 1 shallot, diced
- 1 garlic clove, crushed
- 1 lime, juiced
- 1 egg, whisked
- For the coating
- plain flour, for dusting
- 2 eggs, whisked
- 100g breadcrumbs
- 100g sesame seeds
- oil for frying
- lemon wedges, for serving
MethodPrep:5min ›Cook:2min ›Ready in:7min
- Combine the crab, fish sauce, kaffir lime leaves, coriander, shallot, garlic, lime juice and the 1 egg.
- Place the 2 whisked eggs in a shallow bowl, the plain flour in another bowl, and stir together the breadcrumbs and sesame seeds in a third bowl.
- Form the crab mixture into 4cm balls, roll in flour and then in egg wash. Finally, roll in the breadcrumb and sesame seed mix.
- Preheat oil in a frying pan or deep fryer over medium high heat. Flatten the balls into cakes and deep fry until crisp, about 2 minutes.
- Serve with a squeeze of fresh lemon.
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For the chilli jam
- 225g/8oz jam sugar with added pectin
- 3 tbsp red wine vinegar
- 2-3 long red chillies, seeds removed, finely chopped
- 2 garlic cloves, finely chopped
- 15g/½oz chunk fresh root ginger, finely chopped
For the crab cakes
- 100g/3½oz white crabmeat
- 100g/3½oz brown crabmeat
- 200g/7oz raw peeled king prawns (or other peeled raw prawns)
- 1 tbsp Thai green curry paste
- 1 tbsp cornflour, plus 1 tbsp extra for dusting
- 6 spring onions, finely sliced
- 25g/1oz fresh coriander, leaves finely chopped
- 6 tbsp sunflower oil, for frying
- flaked sea salt
- freshly ground black pepper
- lime wedges and fresh coriander, to serve
Crab Cakes With Mango Chutney Recipe
Crab Cakes: In a large bowl, whisk mayonnaise, egg, fish sauce, ginger, cilantro, sesame oil, jalapeño, salt, and lime zest then, whisk in scallion. Add crabmeat and stir to coat, coarsely breaking apart the crabmeat, leaving small chunks. Fold in panko. Cover and refrigerate for 30 minutes. Using about 1/3 cup crab mixture each, shape into 12 (3/4"-thick) crab cakes.
Preheat oven to 200°. Heat a large nonstick skillet over medium-high heat, add 3 Tbsp. canola oil and 2 Tbsp. unsalted butter, and heat until hot but not smoking. Fry 6 crab cakes until crisp and golden, about 2 minutes per side, adjusting heat as needed to brown evenly without scorching. Transfer to a parchment paper–lined baking sheet and keep warm in the oven. Wipe out skillet and repeat with remaining canola oil, remaining butter, and remaining 6 crab cakes. To serve, place 2 cakes on each of 6 plates and spoon mango chutney over and alongside. Top each with English cucumber, thinly sliced and cut into matchsticks (from 1/2 cucumber) garnish with cilantro sprigs and flaky sea salt.
Mango Chutney: Heat a medium saucepan over medium heat for 2 minutes. Add sugar and cook without stirring, tilting the pan as needed to cook evenly, until it melts into an amber caramel, about 5 minutes. Remove from heat and stir in mango, then rice wine vinegar and lime juice. Return to medium heat and stir until mango is translucent and caramel is dissolved and syrupy, about 5 minutes. Transfer to a bowl and let cool. Season to taste with kosher salt.
You can make the chutney up to a week ahead and assemble the crab cakes up to eight hours before you’re ready to cook them. Both should be covered and refrigerated.
1) Pan-Fried vs Oven Baked. I do ‘not’ recommend trying to bake these in the oven. The crisp outside and super moist inside is a big part of what I love about these patties, and you just won’t get the same crispness oven baking them, while the inside is much more prone to drying out in the oven. A quick sear in the pan is all these need, and it does make a huge difference.
2) Why no Mustard or Worcestershire? My recipe opts for paprika, red pepper, and fresh lemon juice to add spice and ‘bite’ as opposed to the more traditional Mustard-Worcestershire-Hot Sauce combo that most “cocktail style” crab cakes opt for. In my opinion, this is more ‘neutral’ method for achieving largely the same effect, while opting out of the ‘beefy’ flavor that Worcestershire tends to add. However, as always, feel free to experiment or even add on mustard and Worcestershire later if you prefer.
FAQs and Expert Tips
Here are some of my shrimp purchasing tips:
- 1. Buy Frozen. Since I live in a landlocked state without access to freshly caught shrimp, I prefer to buy shrimp frozen. Since it’s flash-frozen promptly after being caught, it is often better quality (for a better price) than what’s sitting in the seafood case. Buying frozen also gives you greater control over the defrosting process, since you can cook them immediately afterwards.
- 2. Look for raw (not precooked) shrimp that is deveined and either EZ-peel or already peeled. Deveining shrimp is a tedious, rather unsettling task, if you ask me! Also, for reference, raw shrimp is always gray-ish white, while cooked shrimp is pink.
I really thought these were great. I doubled the recipe and did as others suggested and added chopped scallions along with the cilantro. I cut back on the Asian fish sauce slightly in case it was too salty. One thing I did differently: I used a 14oz. can of lump crabmeat and 12 oz. of COOKED shrimp! I had them in my freezer and found them to be a little tough on their own so chopped they worked just fine. I did add one egg and I used the Panko crumbs. Will definitely make these again.
I love this recipe and use it as a goto crab cake recipe. I've used both the fresh breadcrumbs as well as panko and either work well. Serve it with a dollop of plum or hoisin sauce. Standard crab cakes don't hold a candle to these.
Excellent - my go to recipe for crab cakes. You must let them sit for an hour in refirgerator before you make into patties or they will fall apart.
My husband loves Asian food, and He enjoys seafood second to the Asian. This was not impressive at all. If you want a crab cake, make one. If you want Asian. make something other than this dish.
I've made these several times as appetizers. I shape them as big as a circle between my thumb and index finger. Right before I serve them, I sprinkle each cake with just a bit of rice wine vinegar and serve them on a bed of arugula
To Kristen in RI - I've had the same problem with crab cakes before, until I tried this little trick. Make your crab cakes, and then refrigerate them for about an hour before frying. Now mine all stay intact. Good luck! Oh, excellent recipe. Used panko as a sub.
Mine totally fell apart. WHY? so frustrating, there was nothing but a big plate of crab/shrimp mush that tasted pretty good, but a bit salty. I was so excited to make these too. I used panko and I cooked shrimp ahead, which was probably wrong I'm a crab cake novice. any thoughts on why they wouldn't stay together? Suggestions?
De-lish! Will definitely make this again. Here's what I did with it: 1. Used thawed, previously frozen raw prawns, well chopped. 2. Used mayo sparingly, just to bind ingredients. 3. Used chopped fresh basil instead of cilantro. 4. Drizzled finished cakes with hot wasabe-sesame oil that we found in Hawaii. 5. Used Panko crumbs. the VERY BEST for crispy fried fish! 6. Served on a romaine salad tossed with a light vinegarette. Very good stuff!
Loved this recipe. I used fish sauce, wasabi mao and "Bookbinders" bread crumbs that are seasoned with lemon. Other than that followed the recipe and it was a big hit! Would give it 3 1/2 forks if I could.
These are my first attempt at crab cakes, and I was very impressed. I used the panko crumbs like others suggested, and I baked them instead of frying. They were delicious! I loved the fact that the recipe used shrimp as filler because so often crab cakes aren't meaty enough. I also added scallions per others suggestions. Another keeper!
This was really good, I think using shrimp to bulk up crabcakes is helpful(where I live, a jar of fresh crabmeat costs 30 dollars!)I did use scallions instead of cilantro, I added an egg, and I cooked these in the oven drizzeled with peanut oil for 20 minutes instead of pan frying them(they were too mushy after I added the egg) They were good with a wababi ginger aioli.
This recipe always gets rave reviews! The only changes I have made are to substitute panko breadcrumbs and to add a touch of wasabi sauce to the mixture. It is also tasty when using shrimp instead of crab. This one is a keeper!
Add more cilantro and ginger to the recipe to provide greater up-front flavor. Consider adding scallions to the recipe, as well.
I expected this recipe to be a loser but it turned out unbelievably good. I used fish sauce instead of soy. My only change was to add a beaten egg as suggested by another reviewer. I made no attempt to form them as regular crab cakes but simply used a large spoon to drop the mixture on the bread crumbs. Then I flipped each cake over to cover both sides and carefully transferred them to the skillet. They were wonderful.
I left out the cilantro, added ground red chile and one egg. I didn't think they were going to hold together, but they fried up nicely. Very good flavor.
I found this crab cake to be very good, but I am from Maryland where crab cakes reign, so it was not my favorite recipe, nor would I make it again. If you have never had a Maryland crab cake, this is an excellent recipe.
Sorrreee. must be something wrong here. a lot of trouble for minimum reward. much too salty (and I like salt)and couldn't even get through one. Normally love Bon Appetit recipes but this one didn't do it.
Made this over Christmas holidays for out of town guests, got RAVES about good it was!(used home-made garlic mayo)
These were the best shrimp/crab cakes I've ever had. After making and eating these, you'll cringe every time you see them on restaurant's menu, ⟊use you'll know you can do better.
I love this recipe. I've made them four times, and they're a big hit everytime.
Try it this way. Omit the fish or soy sauce and add 1 tbl chopped fermented black beans and 1 tsp red chili paste to taste. Serve with pineapple mango salsa.Awesome!
Made it with 100% shrimp. My wife was impressed with how well it came out. Will try with a shrimp / crab mix next time.
I didn't have both crab and shrimp on the same day, so I made it once with all crab and once with all shrimp. The shrimp was superb - Iɽ use a bit more of the fish sauce. The crab flavor was muted by the treatment.
These are very tasty crab cakes. But why use French bread crumbs in an asian style food? I used Panko bread crumbs with excellent results. They are available at most well stocked grocery stores and asian markets.
This is a relatively easy, extremely tasty and impressive dish. We used light/fat-free mayonnaise. Also, we cut the amount of fish sauce in half, to 1 teaspoon. Fresh crab was used instead of canned. We made fresh breadcrumbs using our Cuisinart. fresh breadcrumbs make the crab cakes very light!
1. To make the gastrique, heat a medium-heavy saucepan over medium heat for two minutes. Add the sugar and cook without stirring, tilting the pan as needed so that the sugar cooks evenly, for about five minutes, or until it melts into an amber caramel. Do not stir or the caramel will crystallise. Remove from the heat and stir in the mango (the caramel will seize), then the rice vinegar and lime juice. Return to medium heat and stir constantly for about five minutes, or until the mango is translucent and the caramel is dissolved and syrupy. Transfer to a bowl and let cool. Season with salt.
2. To prepare the crab cakes, in a large bowl, whisk the mayonnaise, egg, fish sauce, ginger, coriander, sesame oil, chilli, salt and lime zest together, then whisk in the spring onions. Add the crabmeat and stir to coat, coarsely breaking apart the crabmeat, leaving small whole chunks in the mixture. Fold in the crumbs. Cover and refrigerate the crab mixture for 30 minutes so that the mixture is easier to form.
3. Using about a third of a cup of the crab mixture for each cake, shape into 12 x 2cm-thick crab cakes and place on a baking tray.
4. To cook the crab cakes, preheat the oven to 95C or 75C fan-forced. Line a baking tray with paper towels. Heat a large non-stick saute pan over medium-high heat. Add three tablespoons of the canola oil and two tablespoons of the butter and heat until hot but not smoking. Working in two batches, fry six crab cakes for about two minutes on each side, or until crisp and golden, adjusting the heat as needed to brown evenly without scorching. Transfer to the baking tray and keep warm in the oven. Wipe out the pan with paper towels and repeat with the remaining canola oil, butter, and six crab cakes.
5. To serve, place two crab cakes on each plate. Spoon some of the mango gastrique over and alongside the crab cakes. Top each with the cucumber and garnish with the coriander sprigs and sea salt.
The mango gastrique can be made up to one week ahead. The crab cakes can be made to step 3, up to eight hours ahead, covered and refrigerated.
MINI SESAME CRAB CAKES
8 ozJumbo Lump Crabmeat, picked over
¼ C Mayo, plus 3 TB for garnish
2 Scallions, finely chopped
½ C, plus 2 T Plain Breadcrumbs
2/3 C Vegetable Oil, plus more if needed
1 English Cucumber, for garnish
½ C Pickled Ginger, for garnish
Flake crabmeat in a medium bowl stir ¼ cup mayo, scallions, soy sauce, ½ teaspoon Wasabi, and sesame oil. Stir in 2 tablespoons of breadcrumbs. Cover & chill one hour.
In a medium bowl, whisk flour, salt & pepper set aside. In a small bowl, beat eggs w/1 tablespoon water set aside. In a shallow bowl, stir together sesame seeds and remaining ½ cup breadcrumbs.
Form crab mixture into tablespoon sized cakes dip in eggs and then seasoned bread crumbs. Heat oil in a large skillet over medium heat until hot. Add half the crab cakes cook, turning once until golden & crisp on both sides, about two minutes. Repeat with the remaining cakes, adding more oil if needed. Let cool completely.
To serve, preheat oven to 425 degrees. Place the crab cakes on a greased baking sheet pan and bake until heated through, about 10 minutes. Meanwhile, stir together remaining 3 tablespoons mayo and 1 ½ teaspoons Wasabi. Dot each crab cake with ½ teaspoon wasabi mayo top with cucumber & ginger and sprinkle with sesame seeds.
Thai Crab Cakes
These are Absolutely Delicious.
There is hardly any filler so full of crab meat, they are moist on the inside and crispy on the outside, light and zingy to the taste. Delicious served with syn free chips and a mixed salad.
They are also FREE on extra easy, if you use your healthy extra B.
600g crab meat
1 stalk of lemongrass, tough outer leaves removed
1 red chilli, deseeded if you wish
2 spring onions
A handful of coriander roughly chopped
1 lime zested and juiced
100g fresh wholemeal breadcrumbs
1 egg beaten
Blend the lemongrass, chilli and spring onions till its coarsely chopped.
Mix with the crab meat and the chopped coriander, add the lime zest and juice, mix together, then bind with the egg and bread crumbs.
Make into 6 patties and chill for 30 minutes, to make them firmer and easier to handle.
Spray a pan with fry light and fry each side for 6-8 minutes over a medium heat, don't fiddle with them as they will fall apart.
Shrimp and Crab Cakes
This unique recipe combines the goodness of Riceworks with shrimp and crab. The result is a company worthy appetizer or entree. Using Riceworks crisps in this recipe makes them especially tasty – and gluten free.
- 1/4 lb crab meat
- 1/4 lb shrimp, peeled and de-veined
- 2 egg whites
- 2 tbsp heavy whipping cream
- 1/2 tsp kosher salt
- pinch white pepper
- 1/2 tsp cumin seeds
- 1/4 tsp cumin powder
- 5 tbsp green apple, peeled, small cubes
- 1 green onion, white part only, finely chopped
- 1 tbsp cilantro, chopped
- 1-1/2 tsp ginger, rasped
- 2 cups coarsely ground Sweet Chili rice crisps
Drain the crab meat in a colander, pressing well to remove excess water.
Dry the cleaned shrimp on a towel and finely chop. Place the shrimp into a medium-sized stainless steel bowl.
Whip the egg whites lightly with a fork until they are frothy. Fold the egg whites and cream into the shrimp. Season with salt, pepper, cumin seeds and cumin powder.
Add green apple, green onion, cilantro and ginger mix well.
Fold the crab meat gently into the shrimp mixture.
Pour the Riceworks Sweet Chili crumbs into a wide, shallow bowl. Scoop two tablespoons of the shrimp and crab mixture onto the rice crisp crumbs. Use your hands to roll the crab cake to coat with rice crisp crumbs.
Place each crab cake 2” apart on a parchment paper-lined baking sheet. Refrigerate for 1/2 hour for shrimp and crab cakes to firm up.
Heat deep fryer to 325°F. Fry the crab cakes for 2-4 minutes until golden, turning to brown each side. Remove the crab cakes from the oil with a slotted spoon. Drain crab cakes on paper towels. Serve with your favorite Thai dipping sauce.
Crisp crab cakes with chilli mango salsa
crisp crab cakes
350g canned crab meat (available at Culina)
100g snapper or seabass
30g coconut cream
½ tsp Thai palm sugar (available at most Thai supermarkets)
1/3 tsp baking powder
2 tsp light soy sauce
3 tsp fish sauce
1 tsp Thai red curry paste
½ tsp grated ginger and galangal
2 tsp sesame oil
2 tbsp coriander, chopped
3 tbsp spring onions, sliced
4 kaffir lime leaves, sliced
½ cup plain flour
2 eggs, beaten
1 cup panko (Japanese bread crumbs)
oil for deep frying
chilli mango salsa
1 medium ripe mango, finely diced
2 shallots, finely diced
1 red chilli, seeds removed and finely diced
handful coriander, finely chopped
juice of 1 lime
1 tsp fish sauce
dash balsamic vinegar
- Place all the ingredients into a bowl. Mix together until the mixture forms a rough paste.
- In a large frying pan, add enough oil to fill the pan and heat the oil until it sizzles slightly, about 160°C. Roll teaspoonfuls of crab mixture into balls with your hands and flatten slightly to form patties.
- Coat the patties in a light layer of flour, dip into eggwash and coat with panko.
- Carefully place them into the hot oil and fry until they turn golden-brown on both sides. Drain the crab cakes on kitchen paper and spear each with a wooden cocktail fork.
- Combine all the ingredients for chilli mango salsa. Spoon ½ tsp on each crab cake or serve on the side as a dip.
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