Thai Crabcakes Recipe

Name: Thai Crabcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh crab meat; 8 ounces french bread, crusts removed; Pint milk; 4 green onions, finely chopped; bunch of coriander leaves, finely chopped; 1 tablespoon red Thai paste; 3 kaffir lime leaves, stem removed, finely chopped; 5 ounces unsalted butter, softened; 6 ounces bread crumbs; 4 limes; salt and pepper; 2 ounces clarified butter; Thai sweet chili sauce to serve

Servings: persons

1 pound fresh crab meat
8 ounces french bread, crusts removed
Pint milk
4 green onions, finely chopped
bunch of coriander leaves, finely chopped
1 tablespoon red Thai paste
3 kaffir lime leaves, stem removed, finely chopped
5 ounces unsalted butter, softened
6 ounces bread crumbs
4 limes
salt and pepper
2 ounces clarified butter
Thai sweet chili sauce to serve

1
Tear bread into chunks, place in bowl and add milk to cover, leave to soak 10 minutes then drain and squeeze out.
2
Mix crab meat with bread, greens and Thai paste and butter in bowl, mix together and season with salt and pepper.
3
Pour remaining milk into shallow dish.
4
Place breadcrumbs in another dish.
5
Peel 2 of the limes and remove all pith, then thinly slice.
6
Cut other two limes into wedges.
7
Divide crab mixture into 8 cakes and dip first in milk then in breadcrumbs.
8
Heat half of clarified butter in a frying pan and fry four of the crab cakes for 4 minutes each side.
9
Remove with a slotted spoon and drain on paper towel.
10
Place on a warm serving dish and garnish with lime slices, serve with lime wedges and Thai sweet chili sauce.

448

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 pound fresh crab meat, 8 ounces french bread, crusts removed, Pint milk, 4 green onions, finely chopped, and more.

Yes, Thai Crabcakes 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 Crabcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions