Crab Cakes with Spicy Thai Sauce

Elevate your seafood game with these irresistible Crab Cakes with Spicy Thai Sauce—a perfect fusion of coastal charm and bold Asian flavors. Made with tender, flaky crab meat, these golden-brown cakes are lightly coated in panko breadcrumbs for a satisfyingly crispy exterior. The real magic, however, lies in the Spicy Thai Sauce, a zesty blend of creamy mayonnaise, Thai sweet chili sauce, Sriracha, and a splash of lime juice for that tantalizing sweet-heat kick. Quick to prepare in under 40 minutes, these crab cakes are ideal for an elegant appetizer or a main course showstopper. Garnished with fresh cilantro, they pair beautifully with a crisp salad or steamed jasmine rice. Perfect for seafood lovers and anyone craving vibrant, bold flavors!

Nutriscore Rating: 59/100

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Image of Crab Cakes with Spicy Thai Sauce

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

450 grams Crab meat (lump or claw, drained and picked over for shells)
120 grams Panko breadcrumbs
60 grams Mayonnaise
2 large Eggs
2 stalks Green onions (finely sliced)
15 grams Dijon mustard
0.5 piece Lemon (juiced)
1 teaspoon Salt
0.5 teaspoon Black pepper
60 milliliters Vegetable oil
60 grams Mayonnaise (for Spicy Thai Sauce)
30 milliliters Thai sweet chili sauce
15 milliliters Sriracha sauce
0.5 piece Lime (juiced, for Spicy Thai Sauce)
10 milliliters Soy sauce
2 tablespoons Fresh cilantro (for garnish)

Directions

Step 1

In a large mixing bowl, combine the crab meat, 60 grams of panko breadcrumbs, mayonnaise, eggs, green onions, Dijon mustard, lemon juice, salt, and black pepper. Mix gently to combine, being careful not to break up the crab too much.

Step 2

Form the mixture into 8 evenly sized patties (approximately 2-3 inches in diameter). Place the patties on a plate and refrigerate for 15 minutes to help them hold their shape.

Step 3

While the crab cakes are chilling, prepare the Spicy Thai Sauce. In a small bowl, whisk together 60 grams of mayonnaise, Thai sweet chili sauce, Sriracha sauce, lime juice, and soy sauce until smooth. Cover and refrigerate until ready to serve.

Step 4

Spread the remaining 60 grams of panko breadcrumbs on a plate. Gently coat each crab cake in the breadcrumbs, pressing lightly to adhere.

Step 5

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, add the crab cakes in batches, being careful not to overcrowd the pan.

Step 6

Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Step 7

Serve the crab cakes warm, garnished with fresh cilantro and accompanied by the Spicy Thai Sauce.

Portion size

Nutrition Facts

Serving size	(1003.2g)

Amount per serving	% Daily Value*
Calories	2398.6

Total Fat 158.5g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 34.1g
Cholesterol 689.1mg	0%
Sodium 6847.1mg	0%
Total Carbohydrate 135.4g	0%
Dietary Fiber 5.6g	0%
Total Sugars 29.0g
Protein 111.4g	0%

Vitamin D 82IU	0%
Calcium 468.1mg	0%
Iron 12.2mg	0%
Potassium 1614.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 18.5%

Carbs: 22.4%