Russell's Thai Style Crab and Prawn Cakes
Dive into the vibrant flavors of Southeast Asia with Russell's Thai Style Crab and Prawn Cakes, a seafood lover's dream. These golden, crispy cakes are packed with succulent crab meat and prawns, delicately infused with aromatic lemongrass, fresh coriander, lime leaves, and a touch of red chili for a gentle kick. Bound together with panko breadcrumbs and a hint of fish sauce, these savory delights boast a perfect balance of texture and bold Thai-inspired flavors. Quick and easy to prepare in under 30 minutes, they’re pan-fried to a beautiful golden brown and served with a sweet chili dipping sauce. Ideal as an appetizer or a light main course, these crab and prawn cakes are sure to impress your family or dinner guests with their authentic taste and irresistible crunch.
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Ingredients
- 250 g Crab meat
- 250 g Raw prawns, peeled and deveined
- 1 Red chili, finely chopped
- 2 Garlic cloves, minced
- 2 tbsp Fresh coriander leaves, chopped
- 2 Lemongrass stalks, finely chopped
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 2 Lime leaves, finely shredded
- 1 Egg, lightly beaten
- 100 g Panko breadcrumbs
- 500 ml Vegetable oil, for frying
- 4 tbsp Sweet chili sauce, for serving
Directions
Step 1
Place the crab meat and prawns in a food processor and pulse until roughly minced. Be careful not to over-process; you want some texture.
Step 2
Transfer the mixture to a large bowl. Add the chopped red chili, minced garlic, coriander leaves, lemongrass, fish sauce, soy sauce, shredded lime leaves, and beaten egg. Mix thoroughly until well combined.
Step 3
Gradually add the panko breadcrumbs, mixing with your hands until the mixture holds together. You may not need all the breadcrumbs.
Step 4
Shape the mixture into small cakes, about 6-7 cm in diameter and 2 cm thick. You should get around 8-10 cakes.
Step 5
Heat the vegetable oil in a large frying pan or deep skillet over medium heat. To check if the oil is ready, drop in a small piece of bread—if it sizzles and turns golden, it's ready.
Step 6
Carefully fry the crab and prawn cakes in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Step 7
Remove the cakes from the oil and drain on a plate lined with paper towels to get rid of excess oil.
Step 8
Serve the crab and prawn cakes hot, accompanied by sweet chili sauce for dipping. Garnish with extra coriander leaves if desired.
Nutrition Facts
| Serving size | (1315.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5621.9 |
| Total Fat 512.2g | 0% |
| Saturated Fat 72.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 790.9mg | 0% |
| Sodium 6392.9mg | 0% |
| Total Carbohydrate 142.2g | 0% |
| Dietary Fiber 5.7g | 0% |
| Total Sugars 54.8g | |
| Protein 131.3g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 554.4mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2079.9mg | 0% |
Source of Calories