Best Thai Crab Cakes Recipe!

Make Cracker Crumbs.

Making Rice Cracker Crumbs

D.Schmidt

OTHER INGREDIENTS: (Makes approx. 6 Crab Cakes - Serves 4 as an Appetizer):

• 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
• 3 spring onions, sliced
• 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard stem)
• 1-2 fresh red chilies, OR 1-2 tsp. chili sauce (depending how spicy you want your crab cakes, OR omit for mild cakes)
• 1 Tbsp. lime juice
• 1 Tbsp. fish sauce
• 1 Tbsp. oyster sauce
• 1 egg
• 3/4 to 1 cup canola oil (or other type) for frying
• To Serve: wedges of fresh lime or lemon, plus 1 bottle of Thai Sweet Chili Sauce (available at most grocery stores in the Asian section, OR at your local Asian food store)

• Make Cracker Crumbs.
• Place Crab Cake Ingredients in Your Food Processor.
• Form cakes with your hands.
• Roll the Cakes in the Rice Cracker Crumbs.
• Set the Rolled Crab Cakes on a Clean Surface.
• Pour 1/2 cup to 3/4 cup Oil into a Small Frying Pan.
• Place the Cakes in the Hot Oil
• Fry the Crab Cakes Until They're Golden-Brown.
• Remove from the Oil and Allow to Drain on Absorbent Paper or Towel.
• Serve the Crab Cakes.