Thai Crab Cakes

Name: Thai Crab Cakes
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 8 oz./240 g. crabmeat (drained fresh or canned); 3 spring (green) onions finely sliced; 3 kaffir lime leaves (snipped into slivers with scissors (discard stem), or zest of 1; 1 tsp. dried crushed chili); 1 tbsp. lime (freshly squeezed for juice); 1 tbsp. <a href="https://www.thespruce; 1 tbsp. <a data-inlink="nbgGytMENwW17gR2jZOswQ==" hr; 2 to 3 eggs; 2 tsp. mayonnaise (not strictly Thai but it helps keep the cakes moist, optional); 1 3/4 cups panko (breadcrumbs, divided, or see end of recipe; 1/2 tsp. garlic salt (or 1/4 tsp. salt); 1 cup oil (for frying); Garnish: Thai Sweet <a data-inlink="G2bemfqfBP9Wt

This Thai Crab Cake recipe makes the best crab cakes - even better than most restaurants! If you like seafood and finger foods, give this one a try!

Category: not set

Cuisine: not set

Ready in 1h

by thespruceeats

Ingredients

8 oz./240 g. crabmeat (drained fresh or canned)

3 spring (green) onions finely sliced

3 kaffir lime leaves (snipped into slivers with scissors (discard stem), or zest of 1

1 tsp. dried crushed chili)

1 tbsp. lime (freshly squeezed for juice)

1 tbsp. 1 tbsp.

2 to 3 eggs

2 tsp. mayonnaise (not strictly Thai but it helps keep the cakes moist, optional)

1 3/4 cups panko (breadcrumbs, divided, or see end of recipe

1/2 tsp. garlic salt (or 1/4 tsp. salt)

1 cup oil (for frying)

Garnish: Thai Sweet

Directions

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