Thai-Inspired Crab Cakes with Mango Chutney and Apple Slaw

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.

Course Appetizer

Cuisine Asian, Thai

Keyword apple, chutney, Crab, crab cake, mango, shellfish, thai

Prep Time 15

Cook Time 40

Servings crab cakes

Calories 194kcal

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
1¼ 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

US Customary - Metric

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.

Nutrition