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Thai Style Crab Cakes With Sweet Thai Chile Salsa

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“Small tasty crab cakes suitable for eating sitting down or standing up.”
READY IN:
30mins
SERVES:
4
YIELD:
12 2inch
UNITS:
US

Ingredients Nutrition

  • 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
  • 12 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)

Directions

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

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