Thai Crab Cakes Recipe

Name: Thai Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 12 ounces crabmeat, canned and drained; 1 -2 Thai chile, seeded and chopped; 6 scallions, sliced; 5 ounces zucchini, grated; 4 ounces carrots, grated; 1 tablespoon cilantro; 2 tablespoons cornstarch; 2 egg whites; cooking spray; ⅔ cup plain yogurt, preferably lowfat; Tabasco sauce, to taste; 2 teaspoons sesame seeds

Servings: persons

10 12 ounces crabmeat, canned and drained
1 -2 Thai chile, seeded and chopped
6 scallions, sliced
5 ounces zucchini, grated
4 ounces carrots, grated
1 tablespoon cilantro
2 tablespoons cornstarch
2 egg whites
cooking spray
⅔ cup plain yogurt, preferably lowfat
Tabasco sauce, to taste
2 teaspoons sesame seeds

1
Place crabmeat in a bowl and stir in chiles, scallions, zucchini, carrot and cilantro.
2
Add cornstarch and mix well.
3
Beat the eggwhites in a separate bowl, then stir into crab mixture and mix well.
4
Spray skillet with cooking spray and drop small spoonfulls of mixture into skillet.
5
Fry over low heat for 3-4 minutes, pressing down with the back of a spatula.
6
Turn over halfway through cooking.
7
Cook cakes in batches.
8
Mix yogurt and tabasco sauce in a small bowl and stir in sesame seeds.
9
Spoon into small bowl and use as dipping sauce for crab cakes.

157

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 12 ingredients. The key ingredients include: 10 12 ounces crabmeat, canned and drained, 1 -2 Thai chile, seeded and chopped, 6 scallions, sliced, 5 ounces zucchini, grated, 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