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Crab cakes are about as American as apple pie - and as regionally diverse as the country. Try this thai twist on an American favorite.

Source: Better Homes and Gardens
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Thai Crab Cakes with Peanut Sauce

Ingredients

Ingredient Checklist

Directions

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  • Remove 2 teaspoons zest and squeeze 2 teaspoons juice from lime. In a large bowl combine egg, 1/2 cup of the bread crumbs, the mayonnaise, the 1/4 cup green onions, the roasted peppers, chili sauce, cilantro, mint, salt, black pepper, and the lime zest and juice. Add crabmeat; mix well. Using moistened hands, shape crab mixture into twelve 3/4-inch-thick patties.

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  • Place coconut in a small food processor. Cover and process until coconut is finely chopped. In a shallow dish combine coconut and the remaining 1/4 cup bread crumbs. Dip crab cakes into coconut mixture, turning to coat. Place crab cakes on a waxed paper-lined baking sheet. Cover and chill 1 to 24 hours to make crab cakes easier to handle during cooking.

  • In an extra-large skillet heat oil over medium heat. Add half of the crab cakes; cook about 8 minutes or until golden brown and heated through, turning once. If cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300°F oven while cooking the remaining crab cakes (add additional oil, if necessary). Serve crab cakes with Peanut Sauce and green onion strips.

Nutrition Facts (Thai Crab Cakes with Peanut Sauce)

215 calories; 13 g total fat; 3 g saturated fat; 6 g polyunsaturated fat; 2 g monounsaturated fat; 39 mg cholesterol; 907 mg sodium. 14 g carbohydrates; 1 g fiber; 7 g sugar; 11 g protein;

Peanut Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, whisk together 1/4 cup sugar, 1/4 cup creamy peanut butter, 1/4 cup water, 3 tablespoons soy sauce, 2 tablespoons oil, and 2 cloves garlic, minced. Cook until sugar is dissolved, whisking frequently. Makes about 1/2 cup.

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