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Thai Crab Cakes Recipe

Name: Nohra Thai Kitchens Thai Crab Cakes Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cups lump crab meat (preferably mixture of rock and Dungeness); 1 each egg, large; 3 tbs mayonnaise; 2 tbs fresh cilantro, finely chopped; 2 each green onions (scallions), white and green parts thinly sliced; 1 each red Thai bird or serrano chile, seeded and finely minced; 1 tsp garlic, minced; 1 tbs fresh lime juice; 1 tsp fish sauce; 3 tbs panko breadcrumbs; 1 tbs rice flour (or all-purpose flour); 1 tsp finely grated kaffir lime zest (or regular lime zest); 1 tsp ground white pepper; 0.5 tsp kosher salt; 3 tbs neutral oil (canola, vegetable) for pan-frying; 3 tbs sweet chili sauce; 1 tbs rice vinegar; 1 tbs lime juice; 1 tsp fish sauce; 1 tsp light brown sugar; 1 tbs fresh cilantro, finely chopped; 0.5 tsp toasted sesame oil; 0.5 each English cucumber, seeded and diced small; 0.5 each small cooked beet, peeled and diced small; 1 tbs shallot, very finely minced; 1 tbs rice vinegar; 0.5 tbs lime juice; 0.5 tsp sugar; 0.25 tsp salt; 1 tbs fresh mint, finely chopped

Inspired by Nohra Thai Kitchen

Time50m

Serves4

Combination of Rock and Dungeness crab meat with bright Thai flavors and spices served with house-made sauce and a cucumber beet relish

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Ingredients

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Crab Cakes

1 cups lump crab meat (preferably mixture of rock and Dungeness)

1 each egg, large

3 tbs Mayonnaise

2 tbs fresh cilantro, finely chopped

2 each green onions (scallions), white and green parts thinly sliced

1 each red Thai bird or serrano chile, seeded and finely minced

1 tsp Garlic, minced

1 tbs Fresh lime juice

1 tsp Fish sauce

3 tbs Panko breadcrumbs

1 tbs rice flour (or all-purpose flour)

1 tsp finely grated kaffir lime zest (or regular lime zest)

1 tsp ground white pepper

1/2 tsp kosher salt

3 tbs neutral oil (canola, vegetable) for pan-frying

House-made Thai-style Sauce (Nam Jim)

3 tbs sweet chili sauce

1 tbs Rice vinegar

1 tbs ReaLime juice

1 tsp Fish sauce

1 tsp light brown sugar

1 tbs fresh cilantro, finely chopped

1/2 tsp toasted sesame oil

Cucumber-Beet Relish

1/2 each English cucumber, seeded and diced small

1/2 each small cooked beet, peeled and diced small

1 tbs shallot, very finely minced

1 tbs Rice vinegar

1/2 tbs ReaLime juice

1/2 tsp sugar

1/4 tsp Celtic sea salt

1 tbs fresh mint, finely chopped

1 tbs fresh cilantro, finely chopped

Finishing & Garnish

2 each Lime wedges

6 each micro cilantro or additional cilantro sprigs

Method

Crab Cakes

Prepare crab meat

Check the crab meat for shells and cartilage, picking out any bits. Gently flake the crab with your fingers or a fork into a medium mixing bowl, taking care not to break up large lumps entirely — a few big pieces make nicer-textured cakes.

In a small bowl whisk the egg with mayonnaise, lime juice, fish sauce, minced garlic, minced chile, cilantro, green onions, kaffir lime zest, white pepper and kosher salt until combined.

Pour the wet mixture over the crab. Sprinkle in the panko breadcrumbs and rice flour. Gently fold with a spatula until just combined — avoid overworking so the cakes stay tender. The mixture should hold together when pressed; if too loose add up to 1 tablespoon more panko.

Divide the mixture into 6 equal portions (about 2 tablespoons each) for small cakes or 4 for larger. Shape each portion into a compact patty about 2½–3 inches in diameter and 3/4 inch thick. Place on a tray and refrigerate for 20 minutes to firm up.

Heat a large nonstick or cast-iron skillet over medium heat. Add the neutral oil and warm until shimmering but not smoking.

Working in batches if needed, place crab cakes in the skillet without crowding. Cook 3–4 minutes per side until a golden crust forms and interior reaches 145°F (if using a thermometer) or looks opaque and set. Maintain medium heat — if cakes brown too quickly, lower the heat and add a touch more oil. Transfer cooked cakes to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

House-made Thai-style Sauce (Nam Jim)

In a small bowl whisk together sweet chili sauce, rice vinegar, lime juice, fish sauce and light brown sugar until the sugar dissolves and mixture is smooth.

Stir in the chopped cilantro and toasted sesame oil. Taste and adjust balance — add a pinch more sugar for sweetness, a dash of fish sauce for saltiness, or more lime for brightness. Refrigerate until ready to serve.

Cucumber-Beet Relish

Toss the diced cucumber, diced cooked beet, minced shallot, rice vinegar, lime juice, sugar and salt in a small bowl. Let sit for 5–10 minutes to allow flavors to meld and for the cucumber to soften slightly.

Stir in chopped mint and cilantro. Taste and adjust seasoning — add a little more vinegar or sugar to achieve a bright, slightly sweet-tart balance. Chill briefly if not serving immediately.

Plating & Finish

Place 3 crab cakes (or 4 for larger) on each plate. Spoon a tablespoon of house-made sauce beside or partially over the cakes and a small mound (about 2–3 tablespoons) of cucumber-beet relish alongside.

Garnish with micro cilantro or cilantro sprigs and a lime wedge. Serve immediately while cakes are warm with extra sauce on the side.