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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (98g) Recipe makes 8 servings |
||
| Calories 169 | ||
| Calories from Fat 63 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.0g | 10% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 477mg | 19% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 16.8g | 5% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 9.0g | ||
| Protein 9.9g | 19% | |
Crab Cakes With Spicy Thai Sauce
By: evelyn/athens
Aug 8, 2004
We love crab cakes...the sauce makes this variation divine.
SERVES 8
Ingredients
Crab Cakes
- 12 ounces cooked crabmeat, picked over
- 1/4 cup minced red onion
- 2 tablespoons minced red bell peppers
- 1 large egg white, whisked till frothy
- 1 1/2 teaspoons black sesame seeds or regular sesame seeds
- 1/4 teaspoon ground allspice
- 1/4 teaspoon white pepper
- 1/8 teaspoon Tabasco sauce
- 3/4 cup fresh sourdough breadcrumbs
Sauce
- 1/2 cup rice vinegar
- 5 tablespoons sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 teaspoons minced red peppers
- 1 teaspoon minced garlic
- 1 teaspoon black sesame seed or regular sesame seed
- 1/4 cup finely grated seeded peeled cucumber
- 4 tablespoons butter
Directions
1
For cakes: Mix first 8 ingredients in large bowl.2
Mix in enough breadcrumbs to form stiff mixture.3
Shape mixture into sixteen ¼-inch-thick patties.4
(Can be prepared ahead. Cover and refrigerate.).5
For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.6
Mix in cucumber.7
Let stand 30 minutes at room temperature to allow flavours to blend.8
Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.9
Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.10
Transfer to paper towels to drain.11
Transfer to baking sheet; keep warm in oven.12
Divide crab cakes among 8 plates.13
Spoon sauce around cakes.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Crab
- Preparation > Time to Make > < 60 mins
- Occasion > Brunch
Featured Reviews for This Recipe
From: mike's shannie
On Jan 30, 2008
AWESOME!!! I have made these many many times now and love them more every time. I have coupled this with Steamed Thai Mussels, Steamed Thai Mussels which is also out of this world and they are delicous with an asian style salad. I must admit though that it is a lot more affordable to use the imitation crabmeat and I find that it is hard to tell the difference. Thanks a lot!!!
From: Hey Jude
On Aug 19, 2004
These crabcakes are SO good and so easy to put together. I had 16 ounces of crabmeat and so I used two egg whites instead of one. Also, I used green onions instead of the red as that's what I had on hand. I found that the cakes were shaped easiest if I took a handful of the mixture, squeezed it into a somewhat firm ball and then flattened it. I made mine a bit larger than the recipe called for because my husband and I had this as a main course! We ended up with 11 cakes with only 4 leftover, they were that good. I used a red California Anaheim pepper, which is milder than Thai peppers, for the sauce, which was absolutely superb. I finally made crabcakes that don't fall apart! Thanks so much Evelyn for sharing this recipe....we loved it and I'll be making this again and again. Oh, I served this with a calamari salad and a cold Chinese noodle salad that I picked up at a deli....delicious dinner 
From: Cilantro in Canada
On Feb 29, 2008
his is a very easy recipe to put together and tastes very good. Even my 15 year old liked it. Thanks for the recipe.
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