THAI STYLE CRAB CAKES
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.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams
CRAB CAKES WITH THAI VINAIGRETTE
Steps:
- Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture.
- In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture.
- Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat.
- Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute.
- In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes.
- On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems.
RUSSELL'S THAI STYLE CRAB AND PRAWN CAKES
We are currently travelling around Australia, following the crab season it seems. One of our favourite ways to eat all these crabs we catch is in crab cakes. Russell has almost perfected them for our tastes-but I tell him he'll just need to practice a bit more ;-)
Provided by JustJanS
Categories Crab
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together well.
- Shape into 8 cakes.
- Heat the oil over medium heat and fry the cakes until cooked and golden on one side (about 5 minutes).
- Turn over and cook for another couple of minutes or until cooked right through.
- Serve at once with a wedge of lime on the side.
Nutrition Facts : Calories 504.2, Fat 21.9, SaturatedFat 3.9, Cholesterol 396, Sodium 2496, Carbohydrate 23.7, Fiber 1.9, Sugar 2.8, Protein 50.5
CRAB CAKES WITH SPICY THAI SAUCE
Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.
Provided by evelynathens
Categories Crab
Time 33m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9
THAI-STYLE CRAB CAKES
Juicy fat little nuggets of crabby goodness! I developed this because of a craving for a sweet-hot crab dish I'd enjoyed at a Thai restaurant. I love crabmeat (jumbo lump, please, none of the frozen/canned yuck for *moi*) but dislike most crab-cake recipes because they are either too bready, or somehow involve cheese. Just me personally: I don't like pairing fish with cheese. These succulent cakes will be our dinner entree for New Year's Eve 2011!
Provided by La Dilettante
Categories Crab
Time 40m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 13
Steps:
- Gently toss the crabmeat with lemon juice and ginger. Set aside.
- In oil, saute' onions, pepper, and garlic until it is all soft. Let cool and toss with crabmeat. Add remaining ingredients, except for breadcrumbs.
- Form into small patties, about 2.5" in diameter. Place on wax paper in freezer for 30 minutes.
- Remove from freezer and pat with bread crumbs on both sides.
- Palace on parchment-covered baking sheet and bake for 2 minutes at 350, or until browned.
- Top with 1 T sweet chili sauce and serve.
Nutrition Facts : Calories 136.6, Fat 4.5, SaturatedFat 0.8, Cholesterol 54.2, Sodium 291, Carbohydrate 11, Fiber 0.9, Sugar 1.5, Protein 12.5
THAI CRAB CAKES
Steps:
- In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps. Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the 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.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams
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- In a small saucepan, combine water, vinegar, sugar and salt. bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally for 10-12 minutes, until it thickens slightly. Remove from heat and set it aside to cool.
- Meanwhile put the sliced cucumber, sliced shallot, and chilies into a small serving bowl. Pour the cooled sauce on top. Stir and set aside.
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