Thai Style Crab Cakes

5.0(613)

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.

by Mark Bittman

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Asian, ThaiDinner, Appetizer, Main Course

Servings

4 servings

Total time

45 min

Calories / serving

197 kcal

Ingredients (14)

serves

6 medium raw shrimp, shelled, washed and deveinedshrimp
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 eggegg
1/4 cup chopped scallionscallion
1/4 cup chopped cilantrocilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh gingerginger
Saltsalt
freshly ground black pepperpepper
2 to 3 tablespoons bread crumbs, preferably freshbread-crumbs
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as neededpeanut
Lime wedges for servinglime

Instructions (2 steps)

01Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

02Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

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