Bangkok Crab Cakes with Spicy Dip
Serve these Thai Crab Cakes with Spicy Dip as an appetizer. They're perfect with any meal, but especially with other Thai-inspired dishes.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings 12 small crab cakes
- 1 cup cooked crab meat
- 2 egg whites
- 2 cloves garlic, minced
- 1 tbsp fresh ginger finely grated
- 1 tbsp fish sauce
- 1 tbsp canned green chiles, finely chopped
- 1 handful cilantro leaves, finely chopped
- 1 tbsp heaped cornstarch
- 1/4 cup Panko crumbs, plus 1 cup for coating the cakes**
For the dipping sauce
- 1 teaspoon coconut palm sugar or brown sugar
- 1 tbsp fish sauce
- 1 tbsp coconut aminos or tamari soy sauce
- 1 tsp heaped cornstarch mixed with 1 tbsp water
- 1 clove garlic, minced
- juice of 1 lime
- 1 tbsp dried Thai red chile, very finely minced (about 1 )
- leaves a few of cilantro leaves, finely chopped
In a medium bowl, gently break apart the crab meat. Whisk two egg whites and add to bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and 1/4 cup Panko crumbs.
Fold together gently until well combined without over mixing.
Form into 1-inch patties about 3/4 inch thick. Coat with Panko crumbs** and place on a baking sheet.
Refrigerate while you prepare the dipping sauce.
In a small saucepan, whisk all sauce ingredients together. Heat over medium heat until it boils and thicken. Set aside.
Heat a skillet over medium-high heat. Add oil and heat until it ripples. Carefully add the crab cakes. Fry on one side for 4 - 5 minutes or until lightly browned. Turn and fry on the other side for 3 - 4 minutes. Internal temperature should register 145°F. Serve immediately with Spicy Dipping Sauce.
Did you know that you can now buy Gluten-Free Panko crumbs? I find that using Panko produces the crispest coating for these crab cakes.
Calories: 34kcal | Carbohydrates: 4g | Protein: 2g | Cholesterol: 12mg | Sodium: 335mg | Potassium: 50mg | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 0.1mg