Thai Crabcakes Recipe

Name: Thai Crabcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups canola oil, plus more for frying; 3/4 cup chopped lemongrass*; 3 tablespoons roughly chopped ginger; 3 large egg yolks; 1 pound shelled cooked crab; 1 1/2 cups panko; 1/2 cup chopped green onion; 1/2 cup chopped mint; 1/2 cup chopped basil; 1/2 cup chopped cilantro leaves; 1/2 teaspoon kosher salt

Servings: persons

1 1/2 cups canola oil, plus more for frying
3/4 cup chopped lemongrass*
3 tablespoons roughly chopped ginger
3 large egg yolks
1 pound shelled cooked crab
1 1/2 cups panko
1/2 cup chopped green onion
1/2 cup chopped mint
1/2 cup chopped basil
1/2 cup chopped cilantro leaves
1/2 teaspoon kosher salt

1
Mix oil, lemongrass, and ginger; let sit overnight to develop flavors. Strain oil; discard lemongrass and ginger.
2
Set a medium bowl on a wet kitchen towel. Add yolks and 1 tsp. water and whisk to blend. Pour in oil, drop by drop at first and whisking constantly, until thickened; then pour in rest of oil in a thin stream and whisk until very thick (add 1 tsp. water if needed to thin). Put 1/3 cup aioli in a serving bowl and set aside.
3
Add crab, panko, onion, herbs, and salt to aioli in mixing bowl and stir to combine. Form a thick patty with 1/3 to 1/2 cup crab mixture. Repeat to form 11 more patties.
4
Heat 2 tbsp. oil in a large frying pan. Cook patties in batches, turning once and adding more oil as needed, until golden brown, about 8 minutes per batch. Serve with reserved aioli.
5
*Peel off the 2 or 3 tough outer layers and chop the tender inner core.

1084

kcal

Calories

100

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 11 ingredients. The key ingredients include: 1 1/2 cups canola oil, plus more for frying, 3/4 cup chopped lemongrass*, 3 tablespoons roughly chopped ginger, 3 large egg yolks, 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.

Thai Crabcakes

How did you like this recipe?

Frequently Asked Questions