Thai Crab Cakes
Enjoy this Thai meal, and found a nice New York Time’s Thai crab cake recipe. It was very simple to make, yet packed with flavors.
Ingredients
Yield: 4 servings
6 medium raw shrimp, shelled, washed and de veined
1 teaspoon fish sauce
1 pound fresh lump crab meat, picked over for cartilage
1 egg
¼ cup chopped scallion
¼ up chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt
freshly ground black pepper
2 to 3tablespoons bread crumbs, preferably fresh
About ½ cup all-purpose flour for dredging (I used almond flour)
Peanut or vegetable oil as needed
Lime wedges for serving
Purée 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.
For our standing Saturday Night Dinner Date, adorable fiance and cooking partner Carolyn Flynn and I decided to work up a Thai meal, and found a nice New York Time’s Thai crab cake recipe. It was very simple to make, yet packed with flavors.
Ingredients
Yield: 4 servings
6 medium raw shrimp, shelled, washed and de veined
1 teaspoon fish sauce
1 pound fresh lump crab meat, picked over for cartilage
1 egg
¼ cup chopped scallion
¼ up chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt
freshly ground black pepper
2 to 3tablespoons bread crumbs, preferably fresh
About ½ cup all-purpose flour for dredging (I used almond flour)
Peanut or vegetable oil as needed
Lime wedges for serving
Purée 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.
I sauteed some shallots, garlic and baby spinach in olive oil to form my base.
I sauteed some shallots, garlic and baby spinach in olive oil to form my base.
