Bangkok Crab Cakes

crabcakes with lemongrass and shallots

bangkok crabcakes

Crab cakes are one of those dishes which are less intimidating to prepare than it actually is. This is my take on what a Boston crab cake would be like when infused with thai flavors. Ingredients (serves 4)

  1. 2 packets of frozen crab meat or 2 cans of canned Crab Meat
    • If you dare, use live crabs. That’s always the best. But for me? I readily accept my wussiness!
  2. 8 sticks of Lemongrass
  3. 4 shallots
  4. 4 Kaffir Lime Leaves
  5. Japanese Breadcrumbs
  6. Corn Flour
  7. 1 egg

Making it Happen! (Crab cakes) 

  1. Remove the first outer layer and bottom of the lemongrass. Finely slice and set aside
  2. Finely slice the lime leaves and shallots and set aside
  3. Pound the lemongrass, lime leaves and shallots with a pastel and mortar
  4. Put the mixture in a blender, add a tablespoon of any vegetable oil and 2 pinches of salt. Blend until you get a fine mixture and set aside
  5. In a large bowl add the crab meat, 1 whole egg, 2 tablespoon of corn flour, the blended mixture, 1 teaspoon of fish sauce and a few pinches of black pepper. Mix well and set aside
  6. Put the Japanese breadcrumbs in a large plate and set aside
  7. Use you hands to form palm sized or smaller patties. Form 2-3 patties per person. Big patties are more likely to breakup when you fry them. Ladies (and Gentlemen), in this case, size really does not matter
  8. With your palms, gently squeeze out some of the excess moisture. If you mixture does not hold, add 1 more tablespoon of corn flour
  9. Generously coat the patties with the bread crumbs and place patties on a large plate, cover with cling wrap and refrigerate for at least 1 hour
  10. To a heavy bottom pan, or non stick pan, over medium heat, add a 2-3 cm depth of vegetable oil
  11. When the oil starts to smoke, gently place the patties, making sure there is space between patties
  12. Cook for 2 minutes on each side or until the sides turn a nice (not dark) brown
  13. Serve with a drizzle of good balsamic vinegar or my honey coffee yogurt sauce
  14. Done!
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One thought on “Bangkok Crab Cakes

  1. Pingback: Scallop and Crab Cakes | FromHeadToPlate

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