thai crab cakes

Thai Crab Cakes with Mango Chutney and Apple Slaw

A refreshing, bright, Thai spin on classic crab cakes. Just like in this classic Maryland style crab cake recipe, these Thai crab cakes are primarily made of crabmeat rather than other fillers. The pureed shrimp are added as a binder but they also add texture to the savory cakes. The tangy apple slaw perfectly offsets the sweet and slightly spicy mango chutney. Try not to over mix the crab cakes; they are best with large pieces of crab. Also try not to pack the crab too tightly, this will ensure that the crab cakes are light and fluffy.



For the crab cakes:

7 (26-30) shrimp, peeled, deveined and tail removed

1 pound jumbo lump crabmeat

2 teaspoons fish sauce

1 teaspoon freshly squeezed lime juice

2 scallions, finely chopped

3 tablespoons chopped cilantro

1 medium birdseye chili, finely diced

1 teaspoon minced fresh ginger

¼ teaspoon kosher salt

1 egg, lightly beaten

1¼ cup panko breadcrumbs, divided

¼ cup peanut oil, for frying


For the mango chutney:

2 medium mangoes, peeled and diced, about 3 cups

1 tablespoon rice vinegar

1 teaspoon fish sauce

1½ teaspoon sambal oelek chili paste

¼ cup granulated sugar


For the apple slaw:

2 medium green apples, julienned

1 medium carrot, julienned 

¼ cup thinly sliced red onion

1 tablespoon chopped cilantro

1 teaspoon rice wine vinegar

1 teaspoon canola oil



For the crab cakes:

In the bowl of a food processor or blender, puree the shrimp. In a large mixing bowl add the shrimp, crabmeat, fish sauce, lime juice, scallions, chili, ginger, salt, egg and ¼ cup of the breadcrumbs. Gently mix with your hands until the mixture is fully incorporated but the crabmeat is still in large pieces.

Form the mixture into ¼ cup balls and flatten them out. Add the remaining breadcrumbs to a shallow bowl and coat the crab cakes in the breadcrumbs on both sides.

Heat a large sauté pan over medium heat, add the peanut oil and heat through. Add the crab cakes and sauté until golden brown on both sides, about 6 minutes total. Remove from heat and place the crab cakes on a paper-towel lined plate to drain any excess oil.


For the mango chutney:

Heat a medium saucepan over medium heat, add the peanut oil and heat through. Add the garlic and sauté for 30 seconds. Add the mango, rice vinegar, chili paste, sugar and 2 tablespoons of water, stirring to combine. Bring the mixture to a simmer and cook, stirring occasionally, until the mixture becomes the consistency of a jam, about 30 minutes. Remove from heat and let cool.


For the slaw:

In a medium mixing bowl toss together the apples, carrots, onion and cilantro with the rice wine vinegar and oil. Let sit for 10 minutes and refrigerate until ready to use.


To serve:

Spread 3 tablespoons of the mango chutney on a platter then place the crab cakes on top and top with the apple slaw. 


Serves 4 as an appetizer; makes 8 crab cakes. 



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