Red Curry Crab Cakes

December 28, 2015
0 Ratings
  • Makes 8 small cakes
Author Notes

These little nibbles combine the flavors of Thai fish cakes with the texture of all-American crab cakes. Unlike the Thai version, which requires a food processor and deep-frying, these can be made in a matter of minutes in just one bowl, with minimal mess and less fuss. The crab mixture benefits from a little time in the fridge before cooking, but it’s not a make-or-break step. I can–and have–made these on a whim for Sunday lunch, in 20 minutes or less. —ieatthepeach

What You'll Need
  • 8 ounces lump or jumbo lump crab meat, picked over for shell fragments
  • 1/2 cup homemade breadcrumbs OR 1/4 cup storebought (dried) breadcrumbs
  • 1/4 cup chopped green beans
  • 2 scallions, thinly sliced
  • 1-2 teaspoons Thai red curry paste, to taste
  • 1 teaspoon fish sauce, or to taste
  • Zest and juice of 1 lime
  • 1 large egg
  • 2 tablespoons peanut, canola, or vegetable oil, or as needed
  • Thai sweet chili sauce for dipping (optional)
  1. In a medium mixing bowl, combine crab meat, breadcrumbs, green beans, scallions, curry paste, fish sauce, and lime zest. Mix to combine. Taste and adjust the seasoning, then add egg and mix thoroughly.
  2. Optional step: cover the bowl and refrigerate the mixture for 30 minutes to 1 hour. This allows the mixture to firm up a bit, making it easier to shape, and also gives the flavors time to meld.
  3. In a large skillet, heat oil over medium heat. Divide the crab mixture into 8 equal portions, and shape each portion into a patty. Fry the patties in batches if needed, flipping them once, until they’re golden on both sides and heated through. Serve immediately with Thai sweet chili sauce (if desired).

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