Thai Crab Cakes with Spicy Mayonnaise
Thai Crab Cakes with Spicy Mayonnaise are crisp on the outside and tender, flavorful on the inside. Sweet, delicate crab meat is blended with ginger, cilantro, and a touch of Sriracha for a bright, zesty flavor that awakens the palate. The golden crust gives way to a soft, savory center, while the accompanying spicy mayonnaise adds a creamy, tangy kick. Each bite is a perfect balance of heat, sweetness, and seafood richness, making these crab cakes a standout appetizer or light meal.
Recipe - Iowa #704
Thai Crab Cakes with Spicy Mayonnaise
Prep Time25 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1/3 cup mayonnaise
2 large eggs
1 Tbs fresh cilantro leaves, chopped
1 Tbs fresh ginger, grated
1 Tbs Sriracha sauce
1 Tbs sweet chile sauce
1 Tbs fish sauce
1 Tbs sesame oil
8 oz crab meat
2 cups breadcrumbs
3 Tbs vegetable oil
1/2 cup mayonnaise
2 Tbs sweet chile sauce
1 Tbs fresh cilantro, finely chopped
1 Tbs fish sauce
1 Tbs Sriracha sauce
2 tsp soy sauce
2 tsp fresh ginger, grated
Directions
- For crab cakes: In a large bowl, whisk together the mayonnaise, eggs, cilantro, ginger, Sriracha sauce, sweet chile sauce, fish sauce and sesame oil. Gently fold in the crab meat. Add the breadcrumbs gradually, using just enough to bind the mixture. Shape into four evenly sized patties.
- For spicy mayonnaise: In a small bowl, stir together all of the sauce ingredients until smooth. Set aside.
- Preheat the oven to 350° F. Heat the vegetable oil in a nonstick, oven-safe skillet over medium heat. Add the crab cakes. Cook for 3 to 4 minutes per side until golden-brown. Transfer the skillet to the oven. Bake for 10 to 15 minutes or until the crab cakes are heated throughout. Serve warm with the spicy mayonnaise.
Nutritional Information
Per Serving (1): Calories: 600, Fat: 40 g (6 g Saturated Fat), Cholesterol: 145 mg, Sodium: 1,860 mg, Carbohydrates: 37 g, Fiber: 2 g, Protein: 23 g.
Prep Time
Cook Time
Servings
Directions
- For crab cakes: In a large bowl, whisk together the mayonnaise, eggs, cilantro, ginger, Sriracha sauce, sweet chile sauce, fish sauce and sesame oil. Gently fold in the crab meat. Add the breadcrumbs gradually, using just enough to bind the mixture. Shape into four evenly sized patties.
- For spicy mayonnaise: In a small bowl, stir together all of the sauce ingredients until smooth. Set aside.
- Preheat the oven to 350° F. Heat the vegetable oil in a nonstick, oven-safe skillet over medium heat. Add the crab cakes. Cook for 3 to 4 minutes per side until golden-brown. Transfer the skillet to the oven. Bake for 10 to 15 minutes or until the crab cakes are heated throughout. Serve warm with the spicy mayonnaise.