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Mini Thai Crab Cakes

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  Bread slice 2 , crusts removed to make 3/4 cup fresh bread crumbs (French Or Italian)
  Lightly packed cilantro 1 Cup (16 tbs)
  Peeled ginger piece 1 (About 1 X 1 1/2 Inches)
  Green onion with tops 2 Medium, cut into 1-inch pieces
  Chinese chile sauce 2 Teaspoon
  Unsweetened coconut milk 1⁄2 Cup (8 tbs)
  Fresh lime juice 1 Tablespoon
  Fruit based chutney 2 Tablespoon (Such As Major Grey Mango Chutney)
  Egg/2 egg whites 1 , lightly beaten
  Fresh crabmeat 1 Pound, picked over and blotted dry with paper towels
  Soy sauce 1⁄2 Cup (8 tbs)
  Rice wine vinegar 3 Tablespoon

To Make Crab Cakes: In a food processor with the metal blade, process bread into crumbs.
Measure 3/4 cup and remove to a medium bowl; discard the rest.
In same processor bowl, process cilantro, ginger, and green onions until minced.
Add chile sauce and coconut milk and pulse until incorporated.
Add lime juice, chutney, and egg and pulse 3 or 4 times to incorporate.
Stir crabmeat into bread crumbs.
Add contents of food processor and stir gently to combine.
Cover and refrigerate for at least 30 minutes or overnight to firm up.
To Make Sauce: In a small bowl, stir together soy sauce, vinegar, and 1 tablespoon water.
(Sauce may be refrigerated indefinitely.) To Bake: Place rack in upper third of oven and preheat to 400°F.
Grease or spray a baking sheet.
Using about 1 tablespoon crab mixture per cake, gently shape into small mounds and place about 1 inch apart on baking sheet.
Bake for 12 to 15 minutes, or until golden.
(Crab cakes may be refrigerated overnight or frozen.
Reheat uncovered at 400°F.
for 10 minutes or until hot.)

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Mini Thai Crab Cakes Recipe