Crab Cakes With Spicy Thai Sauce Recipe

Name: Crab Cakes With Spicy Thai Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cakes; 12 ounces cooked crabmeat, picked over; 1/4 cup minced red onion; 2 tablespoons minced red bell peppers; 1 large egg white, whisked till frothy; 1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds; 1/4 teaspoon ground allspice; 1/4 teaspoon white pepper; 1/8 teaspoon Tabasco sauce; 3/4 cup fresh sourdough breadcrumbs; Sauce; 1/2 cup rice vinegar; 5 tablespoons sugar; 2 tablespoons fresh lime juice; 2 tablespoons water; 2 teaspoons minced red peppers; 1 teaspoon minced garlic; 1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds; 1/4 cup finely grated seeded peeled cucumber; 4 tablespoons butter

Servings: persons

Crab Cakes
12 ounces cooked crabmeat, picked over
1/4 cup minced red onion
2 tablespoons minced red bell peppers
1 large egg white, whisked till frothy
1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/8 teaspoon Tabasco sauce
3/4 cup fresh sourdough breadcrumbs
Sauce
1/2 cup rice vinegar
5 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons minced red peppers
1 teaspoon minced garlic
1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds
1/4 cup finely grated seeded peeled cucumber
4 tablespoons butter

1
For cakes: Mix first 8 ingredients in large bowl.
2
Mix in enough breadcrumbs to form stiff mixture.
3
Shape mixture into sixteen 1/4-inch-thick patties.
4
(Can be prepared ahead. Cover and refrigerate.).
5
For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
6
Mix in cucumber.
7
Let stand 30 minutes at room temperature to allow flavours to blend.
8
Preheat oven to 250u00b0F Melt 1 tblsp butter in large skillet over medium heat.
9
Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
10
Transfer to paper towels to drain.
11
Transfer to baking sheet; keep warm in oven.
12
Divide crab cakes among 8 plates.
13
Spoon sauce around cakes.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crab Cakes, 12 ounces cooked crabmeat, picked over, 1/4 cup minced red onion, 2 tablespoons minced red bell peppers, and more.

Yes, Crab Cakes With Spicy Thai Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crab Cakes With Spicy Thai Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions