Thai Crab Cakes


This Thai Crab Cakes recipe goes well with the recommended Chili-Garlic Sauce (recipe below)suggested in Fred Thompson's "Crazy For Crab." You can find his book in the Crab-O-Licious Store


  • 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.

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