Best 7 Spicy Thai Crab Cakes With Lemon And Coriander Recipes

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Tantalize your taste buds with a culinary adventure to the vibrant streets of Thailand, where flavors dance and spices ignite the senses. In this article, we present a symphony of spicy Thai crab cakes, a delectable dish that captures the essence of Thai cuisine. These crab cakes are not for the faint-hearted; they pack a punch with a harmonious blend of heat and aromatic spices. Accompanied by a refreshing and tangy lemon and coriander sauce, these crab cakes promise an unforgettable gastronomic experience.

In this comprehensive guide, we'll take you on a step-by-step journey to create these mouthwatering crab cakes. From gathering the freshest ingredients to mastering the art of pan-frying, we'll provide detailed instructions and helpful tips to ensure success in your culinary endeavor. Additionally, we'll introduce you to a selection of delightful recipes that complement the spicy Thai crab cakes perfectly. From zesty salads to aromatic rice dishes, these recipes will elevate your meal to a true Thai feast. So, prepare to embark on a culinary expedition to the heart of Thailand, where flavors ignite and memories are made.

Here are our top 7 tried and tested recipes!

SPICY CRAB CAKES



Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
  • Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
  • Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

CRAB CAKES WITH SPICY THAI SAUCE



Crab Cakes With Spicy Thai Sauce image

Make and share this Crab Cakes With Spicy Thai Sauce recipe from Food.com.

Provided by evelynathens

Categories     Crab

Time 33m

Yield 8 serving(s)

Number Of Ingredients 18

12 ounces cooked crabmeat, picked over
1/4 cup minced red onion
2 tablespoons minced red bell peppers
1 large egg white, whisked till frothy
1 1/2 teaspoons black sesame seeds or 1 1/2 teaspoons regular sesame seeds
1/4 teaspoon ground allspice
1/4 teaspoon white pepper
1/8 teaspoon Tabasco sauce
3/4 cup fresh sourdough breadcrumbs
1/2 cup rice vinegar
5 tablespoons sugar
2 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons minced red peppers
1 teaspoon minced garlic
1 teaspoon black sesame seeds or 1 teaspoon regular sesame seeds
1/4 cup finely grated seeded peeled cucumber
4 tablespoons butter

Steps:

  • For cakes: Mix first 8 ingredients in large bowl.
  • Mix in enough breadcrumbs to form stiff mixture.
  • Shape mixture into sixteen ¼-inch-thick patties.
  • (Can be prepared ahead. Cover and refrigerate.).
  • For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
  • Mix in cucumber.
  • Let stand 30 minutes at room temperature to allow flavours to blend.
  • Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
  • Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
  • Transfer to paper towels to drain.
  • Transfer to baking sheet; keep warm in oven.
  • Divide crab cakes among 8 plates.
  • Spoon sauce around cakes.

Nutrition Facts : Calories 169.8, Fat 7, SaturatedFat 3.9, Cholesterol 33.1, Sodium 477.9, Carbohydrate 16.8, Fiber 0.8, Sugar 9, Protein 9.9

SPICY THAI CRAB CAKES WITH LEMON AND CORIANDER



Spicy Thai Crab Cakes With Lemon And Coriander image

Provided by Molly O'Neill

Categories     appetizer

Time 20m

Yield Twelve servings

Number Of Ingredients 11

1 pound lump crab meat, picked over for shells
2 cups cooked Basmati rice, cold
2 jalapenos, seeded and minced
1 tablespoon grated lemon zest
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
2 teaspoons kosher salt
Freshly ground pepper to taste
2 eggs, beaten
1/4 cup dry bread crumbs
About 2 tablespoons olive oil

Steps:

  • In a large bowl, gently combine the crab meat, rice, jalapenos, lemon zest, basil and mint. Carefully stir in the salt, pepper, eggs and bread crumbs, breaking up the crab meat as little as possible. Using 1 tablespoon of the mixture at a time, press into cakes that are a scant 2 inches in diameter.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Working in batches, cook the crab cakes until nicely browned and firm, about 1 1/2 minutes per side. Add more oil to the skillet as needed between batches. Serve hot.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

SPICY LEMON CRAB CAKES ON MIXED GREENS



Spicy Lemon Crab Cakes on Mixed Greens image

Categories     Cake     Citrus     Leafy Green     Shellfish     Appetizer     Fry     Super Bowl     Quick & Easy     Mayonnaise     Lemon     Crab     Summer     Poker/Game Night     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

3/4 cup fresh breadcrumbs made from crustless French bread
1/3 cup mayonnaise
1/4 cup thinly sliced green onions
1 teaspoon grated lemon peel
1/4 teaspoon cayenne pepper
1 pound crabmeat, well drained
3 tablespoons olive oil
4 cups mixed baby greens
1/4 cup bottled citrus vinaigrette
Lemon wedges

Steps:

  • Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
  • Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
  • Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

SPICED CRAB CAKES WITH LEMON & LIME AïOLI



Spiced crab cakes with lemon & lime aïoli image

Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise

Provided by Good Food team

Categories     Starter

Time 30m

Number Of Ingredients 12

100g white crabmeat
2 spring onions , finely chopped
1 red chilli , deseeded and finely chopped
small pack coriander , leaves only, finely chopped, plus extra for serving
2 tbsp sesame seed
50g fresh breadcrumb
1 large egg yolk
sunflower oil , for frying
plain flour , for dusting
3 tbsp good mayonnaise
zest ½ lime (after zesting, cut ½ into wedges for serving)
zest ½ lemon , plus a squeeze of juice

Steps:

  • Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
  • For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium

THAI STYLE CRAB CAKES



Thai Style Crab Cakes image

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
1/4 cup chopped scallion
1/4 cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt
freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as needed
Lime wedges for serving

Steps:

  • Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
  • Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

- For the freshest crab cakes, use freshly caught or live crabs. If using frozen crab, thaw it completely before using. - Be gentle when mixing the crab meat. Over-mixing will make the crab cakes tough. - If you don't have a food processor, you can finely chop the crab meat by hand. - Make sure the crab cakes are golden brown and cooked through before serving. - Serve the crab cakes with your favorite dipping sauce, such as a spicy Thai chili sauce or a tartar sauce.

Conclusion:

These spicy Thai crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a casual weeknight dinner. With their combination of fresh crab meat, aromatic spices, and zesty lemon and coriander, these crab cakes are sure to be a hit with everyone who tries them.

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