Recipe
Crispy Thai Crab Cakes
Serves
6
Total Time
35 minutes
Prep Time
5 minutes
Inactive Time
20 minutes
Cook Time
10 minutes
Ingredients
For Crab Cakes
16 ounces lump crab meat
2 small Thai chili peppers, chopped
2 scallions stalks, chopped
1 teaspoon ginger paste
2 tablespoons Kikkoman® Fish sauce
4 tablespoons Japanese mayo
1 egg
¼ cup Kikkoman® Panko Bread Crumbs
1 lime, zested
For Coating
1 cup flour
2 eggs
1 cup Kikkoman® Panko Bread Crumbs
For Basil Aioli
1 cup mayo
½ cup basil leaves, about 20 leaves
3 cloves garlic, minced
1 tablespoon lime juice
¼ teaspoon salt
Directions
- In a large bowl combine lump crab, peppers, scallions, ginger, fish sauce, mayo, egg, panko, and lime zest.
- Mix well and divide into 6 portions. Divide into patties and freeze for 20 minutes.
- While the crab cakes are in the freezer, add all ingredients for basil aioli to a blender and pulse until smooth.
- Remove from the freezer and coat each crab cake in flour, shaking off excess, dip in egg, then in panko.
- Pour just enough oil to coat a large pan over medium heat.
- Cook the crab cakes until golden brown and crispy on both sides.
- Plate it up and serve with basil aioli. Enjoy warm.
TAGGED IN:
READY TO SEASON YOUR LIFE?
Explore Kikkoman recipes and products for home cooking and spice up your weeknight routine.
