Crab Cakes

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      Crab Cakes
      8-oz can crabmeat, drained
      3 green onions, finely sliced
      zest of 1 lime
      1/2 tsp dried crushed chili
      1 tbs lime juice
      1 tbs fish sauce
      1 tbs oyster sauce
      2-3 eggs
      optional: 2 tsp mayonnaise
      1 3/4 cups panko breadcrumbs
      1/2 tsp garlic salt or 1/4 tsp salt
      1 cup oil for frying
      Thai Sweet Chili Sauce
      Place crabmeat, onions, zest, chili, fish sauce, oyster sauce, 1 egg, mayonnaise (if using) and 3/4 cup panko together in a food processor or chopper.

      Blitz to combine ingredients.
      Add up to 1/4 cup more panko and briefly blitz or stir to combine. The mixture should be moist enough to form cakes, but not so moist that it falls apart. Add more panko until cakes are easily formed.
      Pat mixture into cakes.

      Place on a clean plate.

      Now pour 3/4 cup panko into a mixing bowl and add the salt, stirring to mix. In a separate, smaller bowl, break 1 large or 2 small eggs and briefly whisk.
      Dip the crab cakes first into the egg, then roll in the panko mixture to cover. Set on a clean surface.
      Pour oil into a small frying pan or wok set over medium-high heat (oil should be 1 inch deep).

      Heat for 1 min or longer. To test if oil is hot enough, drop in a few panko crumbs – if they begin to sizzle right away, the hot is ready. Carefully place crab cakes in the hot oil.

      Reduce heat slightly to prevent overheating and splattering. Fry crab cakes 1-2 min per side, or until golden brown.

      Serve with Thai sweet chili sauce. Serves 6

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