Once oil is hot enough, keep your dial around #6 (closer to medium than high heat). Carefully place cakes in the oil. Fry 3 or 4 cakes at a time. Note: You can use your tongs to place the cakes in the oil, or carefully "drop" them in with your fingers - just be careful not to touch the oil.
Best Thai Crab Cakes Recipe!
By Darlene Schmidt, About.com
When bubbles begin to rise, or when you see the oil beginning to "move" across the bottom of the pan, it should be ready for frying. Tip: If you're not sure when oil is ready, try dipping the corner of a cake into the oil. If nothing happens, it's not hot enough yet. If it begins to sizzle and cook, it's ready.
Prev
- 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.
Make More of My Fun Thai Finger Food Recipes!
Thai Lettuce Wraps - Crunchy and Munchy!Warm Fresh RollsFresh Spring Rolls (with Dipping Sauce)
Make a Thai Salad to Complement Your Crab Cakes!
Tropical Thai Fruit Salad (served in a pineapple!)Easy Green Mango Salad - a Thai Classic!Simple Cucumber Salad - Fresh and Delicious!
Try a Thai Dessert to Complete Your Meal!
Thai Rice PuddingEasy Thai Tapioca Pudding - Very Tropical!Crispy Thai Fried Bananas (with Ice Cream)
Explore Thai Food
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