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.

No additional tips available.

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

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.

Thai Crab Cakes

How did you like this recipe?

Frequently Asked Questions