Aug 5, 2016

Thai-Inspired Crab Cakes with Mango Chutney & Apple Slaw

Prep Time: 15 mins
Cook Time: 40 mins
A refreshing, bright, Thai spin on classic crab cakes.

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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.

Thai-Inspired Crab Cakes with Mango Chutney & Apple Slaw

Key Ingredients in This Recipe

  • Shrimp – The terms “jumbo” and “extra jumbo” and “colossal” aren’t standardized terms within the industry. Instead look at the numbers – they estimate approximately how many shrimp are in 1 pound. The shrimp should be peeled and deveined with the tails removed before beginning the recipe. They are ground to act as a binder, helping to hold the crab cakes together.
  • Crab meat – Lump crab meat comes from broken pieces of jumbo lump crab and large chunks of body meat. It’s slightly less expensive than the jumbo grade but still has great flavor and a bright color (should be white to slightly off-white).
  • Thai Birdseye chili – Bird’s eye chilies or Thai chilies are small, pointy chili peppers that pack a punch. They add an intense heat with fruity flavor to dishes rating between 50,000 and 100,000 Scoville units. They can sometimes be difficult to find so I usually buy a large bag of them at my local Asian market. I store them in the freezer in a resealable plastic bag. It’s actually easier to cut them when they are frozen.
  • Peanut oil – Peanut oil is a neutral oil with a high smoke point made from peanuts. If you have a peanut allergy or need to use an alternative, I recommend choosing another neutral oil like canola oil or vegetable oil for pan-frying.

How to Make Thai Crab Cakes

For the crab cakes:

Step 1: Blend the shrimp. 

In the bowl of a food processor or blender, puree the shrimp.

Step 2: Add crab cake ingredients. 

In a large mixing bowl add the shrimp, crabmeat, fish sauce, lime juice, scallions, cilantro, Thai chilies, ginger, salt, egg and ¼ cup of the breadcrumbs.

Step 3: Mix crab cakes. 

Gently mix with your hands until the mixture is fully incorporated but the crabmeat is still in large pieces.

Step 4: Shape crab cakes. 

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.

Step 5: Cook crab cakes. 

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

For the mango chutney:

Step 1: Mix the ingredients for the chutney. 

Heat a medium saucepan over medium heat, add the peanut oil and heat through. Add the garlic and sauté for 30 seconds. Then add the mango, sugar, rice vinegar, chili paste, fish sauce and 2 tablespoons of water, stirring to combine.

Step 2: Simmer chutney. 

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:

Step 1: Mix the slaw. 

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

To serve:

Step 1: Assemble and serve.  

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

Other Recipes to Try

If you enjoy this Thai-inspired crab cake recipe, I recommend checking out some of these:

Thai-Inspired Crab Cakes with Mango Chutney and Apple Slaw

Print Pin
Prep Time 15 mins
Cook Time 40 mins
Serves 10 crab cakes

Ingredients:

For the crab cakes:

  • ¼ pound shrimp, peeled, deveined and tail removed
  • 1 pound lump crabmeat
  • 2 teaspoons fish sauce
  • 1 teaspoon freshly squeezed lime juice
  • 2 green onions, finely chopped
  • 3 tablespoons chopped cilantro
  • 1 medium birdseye chili, finely diced
  • 1 teaspoon minced fresh ginger
  • Kosher salt, as needed
  • 1 egg, lightly beaten
  • cup panko breadcrumbs, divided
  • ¼ cup peanut oil, for frying

For the mango chutney:

  • 1 tablespoon peanut oil
  • 2 medium mangoes, peeled and diced, about 3 cups
  • ¼ cup granulated sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoon sambal oelek chili paste
  • 1 teaspoon fish sauce

For the apple slaw:

  • 2 medium green apples, julienned
  • 1 medium carrot, julienned
  • ¼ cup thinly sliced red onion
  • ¼ cup sliced green onions
  • 1 tablespoon chopped cilantro
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon peanut oil

Instructions:

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, cilantro, Thai chilies, 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. Working in batches, add the crab cakes to the pan and sauté until golden brown on both sides, about 6 minutes total.
  • Remove crab cakes from a pan to a paper-towel lined plate to drain any excess oil and repeat with the remaining crab cakes.

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. Then add the mango, sugar, rice vinegar, chili paste, fish sauce 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 green 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.

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  1. Really good recipe and easy. I love crab cakes and the mango chutney goes delicious with it. Makes for a nice lunch or dinner