Crab Cakes With Spicy Thai Sauce

5.00 (3)
⏱ 33 mins 🍽 8 serving(s) 🏷 Crab

These crab cakes combine picked crabmeat with red onion, bell pepper, and seasonings, bound with sourdough crumbs. They are pan-fried until golden and served with a sweet, sharp, and spicy Thai sauce made from rice vinegar, sugar, lime, cucumber, and sesame seeds. The dish is perfect for a starter or light main course, yielding 16 small patties. The total preparation and cooking time is 33 minutes.

Crab Cakes With Spicy Thai Sauce

Ingredients

  • 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 1 1/2 teaspoons regular sesame seeds
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon Tabasco sauce
  • 3/4 cup fresh sourdough breadcrumbs
  • 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 seeds or 1 teaspoon regular sesame seeds
  • 1/4 cup finely grated seeded peeled cucumber
  • 4 tablespoons butter

Method

  1. For the crab cakes, combine the first eight listed ingredients in a large mixing bowl.
  2. Add fresh sourdough breadcrumbs gradually, mixing until a firm consistency is achieved.
  3. Form the mixture into sixteen patties, each about ¼-inch thick.
  4. You can prepare the patties in advance by covering and chilling them.
  5. To make the sauce, whisk together the rice vinegar, 5 tablespoons sugar, lime juice, 2 tablespoons water, minced red pepper, 1 teaspoon garlic, and sesame seeds in a small bowl until the sugar dissolves.
  6. Stir the finely grated cucumber into the sauce mixture.
  7. Allow the sauce to rest at room temperature for 30 minutes so the flavours can develop.
  8. Heat your oven to 250°F. In a large skillet, melt 1 tablespoon of butter.
  9. Cook the crab cakes in batches for about 4 minutes on each side until golden, using more of the 4 tablespoons butter as needed.
  10. Place the cooked cakes on paper towels to drain any excess fat.
  11. Move them to a baking sheet and keep them warm in the preheated 250°F oven.
  12. Arrange the crab cakes on eight separate plates.
  13. Drizzle the prepared sauce around the cakes on each plate.

Nutrition (per serving)

Sodium477900 mg

Recipe details

CategoryCrab
Authorevelynathens