Description
These Mini Thai Crab Cakes are a delicious blend of fresh lump crab meat, aromatic herbs, and spices, offering a crispy exterior and tender interior. Perfect as an appetizer or main dish, they are best served with lime wedges and sweet chili sauce for dipping.
Ingredients
Scale
- 1 pound fresh lump crab meat
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon green onions, finely chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon fish sauce
- 1 teaspoon red curry paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- Lime wedges, for serving
- Sweet chili sauce, for dipping (optional)
Instructions
- In a large mixing bowl, combine the fresh lump crab meat with the breadcrumbs. Gently fold the crab meat to avoid breaking up the lumps too much.
- Add the mayonnaise to the bowl to help bind the ingredients together and add moisture to the crab cakes.
- In a separate small bowl, whisk together the beaten egg, chopped cilantro, green onions, lime juice, fish sauce, red curry paste, garlic powder, salt, black pepper, and cayenne pepper (if using).
- Pour the egg mixture into the bowl with the crab and breadcrumbs. Gently fold the mixture together until all ingredients are well combined. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes.
- After chilling, scoop out about 2 tablespoons of the mixture and form it into a small patty. Repeat until all the mixture is shaped into cakes (about 12-15 mini crab cakes).
- Place the formed crab cakes on a baking sheet lined with parchment paper.
- Optionally, chill the cakes again for another 15-20 minutes to help them hold their shape during cooking.
- In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Test if the oil is hot enough by dropping a small piece of the crab mixture into the oil; it should sizzle immediately.
- Carefully add the crab cakes to the skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
- Cook the crab cakes for about 3-4 minutes on one side until golden brown and crispy. Flip and cook for an additional 3-4 minutes on the other side.
- Transfer the cooked crab cakes to a plate lined with paper towels to absorb excess oil.
- Repeat the cooking process with the remaining crab cakes, adding more oil as needed.
- Arrange the cooked crab cakes on a serving platter. Garnish with additional chopped cilantro or green onions if desired.
- Serve warm with lime wedges on the side and sweet chili sauce for dipping.
- Enjoy as an appetizer, snack, or part of a main meal, pairing well with a light salad or steamed vegetables.
Notes
- For a spicier kick, increase the amount of cayenne pepper.
- Ensure the crab meat is fresh and free of shells for the best texture and flavor.
- These crab cakes can be made ahead of time and refrigerated before frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes