Thai Crab Cakes

by Crab-O-Licious.com
(USA)

This Thai Crab Cakes recipe goes well with the recommended Chili-Garlic Sauce from Fred Thompson's "Crazy For Crab." Find it in the Crab-O-Licious Store

Ingredients:

• 3 Serrano or Thai Chiles or 2 Jalapenos-seeded and minced


• 2 Tablespoons-Fresh Cilantro-chopped


• 2 Tablespoons-Scallions-chopped


• 1 Tablespoon-Fish Sauce


• 1 Tablespoon-Garlic-minced


• 2 Teaspoons-Tamari or Low-Sodium Soy Sauce


• 2 Large-Eggs-beaten


• 1 Cup-Dry Bread Crumbs


• 1 Pound-Crab Meat-lump


• 1/3 Panko (Japanese bread crumbs)

Combine the chiles, cilantro, scallions, fish sauce, garlic and tamari (or soy) in a medium sized mixing dish. Stir in eggs, then bread crumbs and mix well. Gently fold in the crab meat.

Sprinkle the panko on a plate. Form the crab mixture into 8-10 cakes and coat both sides with the panko.

Place on a baking sheet lined with wax paper and chill.

Meanwhile, make the Chili Garlic Sauce for these Thai Crab Cakes...

• 1 Cup-Sugar


• 1/2 Cup-Water


• 1/2 Cup-Distilled White Vinegar


• 1 Tablespoon-Garlic-minced


• 1 Teaspoon-Salt (Kosher)


• 1 Tablespoon-Chili-Garlic Sauce


• 2-3 Tablespoons-Canola Oil or Olive Oil

Combine sugar, water, vinegar, garlic, and salt in small sauce pan and bring to boil. Simmer for 15-20 minutes. Remove from heat and stir in the chili-garlic sauce.

After the cakes have chilled, heat about 2 tablespoons of the oil in a large skillet over medium high heat, cooking a few of the cakes at a time, so not to crowd. Cook until golden brown on each side, turning only once.
Drain on paper towels and serve with the warm chili-garlic sauce.

Makes 8-10 Thai Crab Cakes.