Thai Crab Cakes

Thai Crab Cakes

Our Thai crab cake recipe makes the best crab cakes - even better than most restaurants. If you like seafood and finger foods, give it a try.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place crabmeat , onions, lime leaf slivers (or zest), chili, lime juice, fish sauce, oyster sauce, 1 egg, mayonnaise (if using) and 3/4 cup panko together in a food processor or chopper. Process to combine ingredients.
  3. Step 3

    Add up to 1/4 cup more panko and briefly process or stir to combine. You want the mixture to be moist enough to form cakes, but not so moist that it falls apart. Add more panko until you can form cakes easily in your hands.
  4. Step 4

    Pat mixture into cakes (we usually make them 2 to 3 inches in diameter). Place on a clean plate.
  5. Step 5

    In a separate, smaller bowl, break 1 large or 2 small eggs and briefly whisk. Pour 3/4 cup panko into a mixing bowl and add the garlic salt, stirring to mix. 
  6. Step 6

    Dip the crab cakes first into the egg, then roll in the panko mixture to cover. Set on a clean surface.
  7. Step 7

    Pour oil into a small frying pan or wok set over medium-high heat (oil should be 1-inch deep). Heat for 1 minute or longer. To test if oil is hot enough, drop in a few panko crumbs - if they begin to sizzle right away, the oil is ready.
  8. Step 8

    Carefully place crab cakes in the hot oil. Reduce heat slightly to prevent overheating and splattering. Fry crab cakes 1 to 2 minutes per side, or until golden brown.
  9. Step 9

    Serve with Thai sweet chili sauce. You can also serve with a dollop of mayonnaise alongside the sweet chili sauce - take a little of both on your crab cake at once for a wonderful combination of flavors.