THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE
This is the last crab cake recipe you'll ever need. Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for crab cake nirvana.
Provided by Cathy Roma | What Should I Make For...
Categories Appetizer
Time 40m
Number Of Ingredients 26
Steps:
- Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
- Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
- Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
- Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
- Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
- Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
- Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
- Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
- *Crab cakes can be held in a 250 degree oven to keep warm.
RECIPE: HOMEMADE CRAB CAKES WITH SWEET CHILI LIME SAUCE
Steps:
- In a large mixing bowl, combine 1/4 C mayo, green onions, 1/2 tbsp dijon mustard, Italian dressing seasoning and 1/2 of the lime juice.
- Add the crab meat and panko and mix until well combined.
- Form into 3 half cup patties or 6 quarter cup patties. Cover the patties and refrigerate for 30 minutes.
- Meanwhile, prepare the sauce by combining 1/4 C mayo, the sweet chili sauce, 1/2 tbsp dijon mustard and the remaining lime juice. Set aside.
- Heat the vegetable oil over medium heat in a cast iron skillet. Cook the crab cakes for 3-4 minutes per side or until nicely browned.
- Top with the Sweet Chili Lime Sauce.
CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE
Provided by Kelsey Nixon
Time 1h32m
Yield serves 4
Number Of Ingredients 13
Steps:
- Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
DELICIOUS SOUTHERN CRAB CAKES WITH COOL LIME SAUCE
Make and share this Delicious Southern Crab Cakes With Cool Lime Sauce recipe from Food.com.
Provided by hollyberry117
Categories Crab
Time 30m
Yield 4 Crab Cakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- LIME SAUCE:.
- Combine, in small bowl, remaining 1/4-cup mayonnaise, 1/2-tablespoon mustard, juice from a lime quarter and sour cream. Chill until ready to serve.
- CRAB CAKES:.
- Chop onions into 1/4-inch pieces. Place in large bowl.
- Cut lime in quarters and squeeze juice of one quarter over onions.
- Add 1/4-cup mayonnaise, dressing mix, and 1/2- tablespoon mustard. Mix until well blended.
- Crush seven crackers while adding to mayonnaise mixture. Add crabmeat and mix well.
- Shape into four 1/4-inch thick patties.
- Preheat large saute pan on medium-high 2-3 minutes.
- Crush remaining 6 crackers onto a plate. Lightly coat patties with crackers, then place in saute pan.
- Cook 12-15 minutes turning as needed to brown and heat thoroughly.
- Serve crab cakes with lime sauce and enjoy!
Nutrition Facts : Calories 919.5, Fat 52.3, SaturatedFat 11.4, Cholesterol 75.3, Sodium 2374.6, Carbohydrate 84.7, Fiber 4.2, Sugar 13.7, Protein 29.7
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