Spicy Thai Crab Cakes With Lemon And Coriander Recipes

Steps:

• Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
• Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
• Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

Steps:

• For cakes: Mix first 8 ingredients in large bowl.
• Mix in enough breadcrumbs to form stiff mixture.
• Shape mixture into sixteen ¼-inch-thick patties.
• (Can be prepared ahead. Cover and refrigerate.).
• For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
• Mix in cucumber.
• Let stand 30 minutes at room temperature to allow flavours to blend.
• Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
• Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
• Transfer to paper towels to drain.
• Transfer to baking sheet; keep warm in oven.
• Divide crab cakes among 8 plates.
• Spoon sauce around cakes.

Steps:

• In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, pepper, eggs and bread crumbs, breaking up the crab meat as little as possible. Using 1 tablespoon of the mixture at a time, press into cakes that are a scant 2 inches in diameter.
• Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the crab cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.

Steps:

• Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
• In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
• Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
• Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
• In a medium bowl, mix all the ingredients together.

Steps:

• Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
• Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
• Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

Steps:

• Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
• For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Steps:

• 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.
• 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.