Thai Style Crab Cakes PT45M https://img1.recipesrun.com/201907/2019/0805/ff/4/853192/300x200x90.jpg 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. 4 servings Ingredients: Lime wedges for serving Peanut or vegetable oil as needed 1/2 cup All-purpose flour for dredging 2 1/2 tablespoons Bread crumbs, preferably fresh Freshly ground black pepper Salt 1 teaspoon Minced fresh ginger 1 Fresh chili, preferably Thai, minced 1/4 cup Chopped cilantro 1/4 cup Chopped scallion 1 Egg 1 pound Fresh lump crab meat, picked over for cartilage 1 teaspoon Nam pla (fish sauce) 6 Medium raw shrimp, shelled, washed and deveined

Thai Style Crab Cakes

4.7

( By lihui )

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.

01 Information

Grade easy
Serving 4 servings
Total Time 45 Mins

02 Ingredients

- Lime wedges for serving
- Peanut or vegetable oil as needed
- 1/2 cup All-purpose flour for dredging
- 2 1/2 tablespoons Bread crumbs, preferably fresh
- Freshly ground black pepper
- Salt
- 1 teaspoon Minced fresh ginger
- 1 Fresh chili, preferably Thai, minced
- 1/4 cup Chopped cilantro
- 1/4 cup Chopped scallion
- 1 Egg
- 1 pound Fresh lump crab meat, picked over for cartilage
- 1 teaspoon Nam pla (fish sauce)
- 6 Medium raw shrimp, shelled, washed and deveined

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03 Method

Step 1

Puree 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.
Step 2

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.

04 Author

lihui

134 Recipes

Thai Style Crab Cakes

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