Thai Crab Cakes
These Thai-style crab cakes deliver a restaurant-quality seafood finger food experience.
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Instructions
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Preheat 1-inch of oil in a frying pan over medium-high heat.
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Combine crabmeat, onions, lime leaf slivers, chili, lime juice, fish sauce, oyster sauce, 1 egg, and 3/4 cup panko in a food processor; process to combine.
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Add up to 1/4 cup more panko, processing or stirring, until the mixture is moist enough to form cakes easily.
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Form the mixture into 2 to 3-inch diameter cakes.
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Whisk 1-2 eggs in a small bowl, and combine 3/4 cup panko with garlic salt in another bowl.
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Dip each crab cake into the whisked egg, then roll in the seasoned panko mixture to coat thoroughly.
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Carefully place the coated crab cakes into the hot oil, reducing heat slightly, and fry for 1 to 2 minutes per side, until golden brown.
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Serve immediately with Thai sweet chili sauce, optionally with mayonnaise.