Thai Style Crab Cakes With Sweet Thai Chile Salsa

Name: Thai Style Crab Cakes With Sweet Thai Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g canned crabmeat; 1 -2 Thai chile, to taste seeded and finely chopped; 6 scallions, finely shredded; 1 zucchini, shredded; 1 carrot, grated; 1 small yellow bell pepper, seeded and finely shredded; ½ cup fresh bean sprout, rinsed; 1 tablespoon chopped cilantro; 1 large egg white; 1 -2 tablespoon sunflower oil; for the salsa; 1 Thai chile, seeded and finely chopped; 2 inches piece cucumbers, grated; 1 tablespoon chopped cilantro; 1 tablespoon lime juice; 1 tablespoon Thai sweet chili sauce; 1 tablespoon peanuts, finely chopped (optional)

Servings: persons

400 g canned crabmeat
1 -2 Thai chile, to taste seeded and finely chopped
6 scallions, finely shredded
1 zucchini, shredded
1 carrot, grated
1 small yellow bell pepper, seeded and finely shredded
½ cup fresh bean sprout, rinsed
1 tablespoon chopped cilantro
1 large egg white
1 -2 tablespoon sunflower oil
for the salsa
1 Thai chile, seeded and finely chopped
2 inches piece cucumbers, grated
1 tablespoon chopped cilantro
1 tablespoon lime juice
1 tablespoon Thai sweet chili sauce
1 tablespoon peanuts, finely chopped (optional)

1
Mix all fish cake ingredients, except for the egg white and oil.
2
Squeeze out excess liquid from the mixture.
3
Whisk the egg white until frothy and just beginning to stiffen, then stir in the crab mixture.
4
Using your hands, press about 1 - 2 Tbsp of the mixture together to form a fish cake.
5
Repeat with the rest of the crab.
6
Make the salsa by combining all the ingredients except for the peanuts.
7
Cover and let stand for 30 minutes for the flavours to develop.
8
Sprinkle with peanuts, if desired,.
9
Heat 1 tablespoons of the oil in a nonstick skillet over low heat.
10
Cook the fish cakes in batches for 2 minutes on each side over medium heat until lightly browned.
11
Take care when turning them over.
12
Remove and drain on paper towels.
13
Serve immediately with salsa.

233

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 17 ingredients. The key ingredients include: 400 g canned crabmeat, 1 -2 Thai chile, to taste seeded and finely chopped, 6 scallions, finely shredded, 1 zucchini, shredded, and more.

Yes, Thai Style Crab Cakes With Sweet Thai Chile Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!