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 (450g) white crabmeat; 1/2 cup finely chopped green beans; 1 fresh hot green or red chile, seeded and minced; 1 tbsp Thai fish sauce; 1 tbsp finely chopped Chinese or garlic chives; 2 kaffir lime leaves, cut into wafer-thin slices, or grated; Zest of 1 lime; 1 large egg white, lightly beaten; All purpose flour, for coating, plus more for the baking sheet; Vegetable oil, for deep-frying

Servings: persons

1
Flake the crabmeat into a bowl, picking it over carefully to remove any small, sharp pieces of shell.
2
Add the green beans, chile, fish sauce, chives, and lime leaves, and mix together.
3
Add the egg white, stirring to bind the mixture.
4
Dust your hands with flour and shape the mixture into 18 small balls.
5
Flatten them slightly into cakes.
6
Place on a floured baking sheet, spaced slightly apart so they don't stick together, and refrigerate for 1 hour or until firm.
7
Preheat the oven to 200F (95C).
8
Pour enough oil into a large, deep frying pan to come about 1 in (5cm) up the sides, and heat to 325F (160C).
9
In batches, dredge the crab cakes in flour, shaking off the excess.
10
Fry for about 3 minutes, until golden.
11
Transfer to a baking sheet lined with paper towels, and keep warm in the oven.

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

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 10 ingredients. The key ingredients include: 1 lb (450g) white crabmeat, 1/2 cup finely chopped green beans, 1 fresh hot green or red chile, seeded and minced, 1 tbsp Thai fish sauce, 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