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 pound lump crab meat, picked over for shells; 2 cups cooked basmati rice, cold; 2 jalapeno peppers, seeded and minced; 1 tablespoon grated lemon zest; 1/4 cup chopped fresh basil; 3 tablespoons chopped fresh mint; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 eggs, beaten; 1/4 cup dry bread crumbs; 2 tablespoons olive oil

Servings: persons

1 pound lump crab meat, picked over for shells
2 cups cooked basmati rice, cold
2 jalapeno peppers, seeded and minced
1 tablespoon grated lemon zest
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs, beaten
1/4 cup dry bread crumbs
2 tablespoons olive oil

1
In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint.
2
Carefully stir in the salt, the pepper, the eggs and the bread crumbs, leaving the crab in fairly large lumps.
3
Using 1 tablespoon of the mixture for each cake, press into croquettes that are about 2 inches in diameter.
4
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat.
5
Working in batches, cook the cakes until nicely browned and firm, about 1 1/2 minutes per side.
6
Add more oil to the skillet as needed between batches.
7
Serve hot.

491

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 pound lump crab meat, picked over for shells, 2 cups cooked basmati rice, cold, 2 jalapeno peppers, seeded and minced, 1 tablespoon grated lemon zest, 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