Thai Crab Cakes Recipe

Name: Thai Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potatoes, peeled and coarsely chopped; 1 tbsp Thai fish sauce; 6 None green onions, trimmed and sliced; 1 tbsp Thai red curry paste; 1 tbsp cornstarch; 3 None kaffir lime leaves, thinly shredded; 2 cans (6 oz each) white crabmeat, drained; 3 tbsp chopped cilantro; 3 oz sugar snap peas, coarsely chopped; 2/3 cup rice flour, to coat; None None Vegetable oil, for shallow frying; None None Cilantro leaves, to garnish; None None Thai chili dipping sauce, to serve

Servings: persons

1 lb sweet potatoes, peeled and coarsely chopped
1 tbsp Thai fish sauce
6 None green onions, trimmed and sliced
1 tbsp Thai red curry paste
1 tbsp cornstarch
3 None kaffir lime leaves, thinly shredded
2 cans (6 oz each) white crabmeat, drained
3 tbsp chopped cilantro
3 oz sugar snap peas, coarsely chopped
2/3 cup rice flour, to coat
None None Vegetable oil, for shallow frying
None None Cilantro leaves, to garnish
None None Thai chili dipping sauce, to serve

1
Bring a large saucepan of lightly salted water to a boil. Add the potatoes; cook for 15 mins until tender. Drain well; mash the potatoes with the fish sauce until soft and pulpy.
2
Add the onions, curry paste, cornstarch, lime leaves, cilantro and peas. Season with salt.
3
Using lightly floured hands, shape mixture into 12 patties. Lightly toss each patty in rice flour, shaking off the excess. If not frying immediately, cover in plastic wrap and refrigerate for up to 3 hrs.
4
Heat 1/4 inch oil in a large heavy-bottomed skillet on medium heat. Fry fishcakes in batches for 2 mins on each side until golden and crisp. Drain on paper towels. Garnish with cilantro. Serve warm with chili sauce.

352

kcal

Calories

Carbs

Protein

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 1 lb sweet potatoes, peeled and coarsely chopped, 1 tbsp Thai fish sauce, 6 None green onions, trimmed and sliced, 1 tbsp Thai red curry paste, and more.

Yes, Thai Crab Cakes 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!

Thai Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions