Thai Style Crab Cakes Recipe (2024)

I made these for a neighborhood potluck and got people laid. I really fluffed my raw shrimp paste with my knife and folded into my whisked eggs, this make the most beautiful batter with least crumbs, I used a large cast iron skillet and was able to omit the flour, lightening the gluten. And making a to die for cake. 3/4" by1 1/2" cooked and held in a 325F oven until Showtime. Citrus really brighten these

Delicious with a Thai dipping sauce made with lime juice or rice vinegar, sugar, fish sauce, a pinch of red pepper flakes and some finely chopped garlic

Amped up the ginger and added some minced red bell pepper. The 3 tbsp panko and chilling in fridge really helped these hold together. Dredged in panko instead of flour. Excellent, with a side sauce of leftover homemade tartar sauce that I spiked with ground chipotle and cilantro. Served with Vietnamese cabbage salad. Made 7 cakes, using straight-sided 1/3 measuring cup slightly overfilled.

I liked these very much. I followed the advice of someone else and rolled them in panko instead of flour. I also turned up the heat and used 3 Thai chilies. This is a Thai recipe, after all, right? Finally, I made a sandwich with it by taking coleslaw, a sliced tomato, and putting it all in a sourdough roll and topping it with sriracha mayo. Was fantastic.

I have made this 3x in the past 10 days for various guests and everyone has loved it! We cut the Serrano chili down to 1/2 since we don't like too spicy. The 3 Tbs. of bread crumbs plus refrigerating for at least an hour kept the ingredients altogether for frying. I used a Vietnamese dipping sauce (lime juice w/pulp, a good fish sauce, brown sugar, minced garlic.) Served with the Cucumber Watermelon salad on this site as a nice contrast.

These were great! Smashed the shrimp instead of food processor. Served with Thai chili sauce and the Thai cucumber and mint salsa. https://cooking.nytimes.com/recipes/11907-thai-cucumber-and-mint-salsa?a...

Made these tonight and they were terrific. I lacked a fresh chili but added 1/2 tspn of Thai green curry paste. I also griddled brioche buns (because ya know crab cakes HAVE TO be a sandwich). Finally I made a sauce of mayo, ketchup and a tspn of Thai red curry paste. I dipped a little romaine in the nuac cham that others have favored for this. Delicious and I will certainly make again.

Also it's smeared the fish cakes with a film of mayo before covering them in flour which promoted Browning.

I made these with modifications: 1) increased the ginger, added finely minced galangal, sauteed the whites of scallions, galangal and ginger in minimal oil, substituted basil for cilantro, used panko and broiled them and served with sweet chili sauce version (2) added a small amount of thai curry paste to the pulsed shrimp (paste) and substituted basil for the cilantro, made several small crab balls, fried them and served them in romaine leaves with a peanut sauce

I love this recipe but think it is a bit on the tame side. I have experimented with increasing some of the ingredients and like the results. I use a microplane for the ginger and increase 1 T. Seed the Thai chilis and increase to about 2 t to 4 t depending on your love of heat.Use a 1/2c measuring cup to form your patties and add a little panko crumbs after the flour dredge to add crunch.I also make a sauce of juice of 1/2 large lemon, 1/2c mayo and 1T sriracha sauce or to your taste

My new favorite crab cake! I will not be going back to any other recipes anymore. I used scallops instead of shrimp and really appreciated minimizing the use of bread crumbs as a binder. It made the crab cakes much more substantial as the main item on the dish. I served it with a nuoc cham recipe for dipping. I also coated the cakes with some mayo and then dredged in panko before frying. It came out with a nice exterior crunch.

These were good! I only had a jalepeno so thats the chili I used, seeds and all. The "Thai Style" was a nice twist from the basic crab cake.

Made it. Very tasty and fun as a meal, especially alongside a grilled cabbage slaw. Suggestion: With the amount of binder in the mix, it's equally easy to form the patties before you refrigerate them. And, in that way, you don't have raw shrimp on you at the last minute, especially when want to serve them hot. You've already done the hand clean-up by then.

Would commercial Thai shrimp paste work here? Any guesses as to quantity?

I'm a fan of crab cakes, but by far these crab cakes are the best! Shrimp brings the flavor to a new and incredible level!It just needs dipping sauce!

Can this be made with faux crab?

I have shrimp paste in my larder. Will that work as a binder? If so, how much shrimp paste will equal 6 pureéd shrimp?

I made these for a neighborhood potluck and got people laid. I really fluffed my raw shrimp paste with my knife and folded into my whisked eggs, this make the most beautiful batter with least crumbs, I used a large cast iron skillet and was able to omit the flour, lightening the gluten. And making a to die for cake. 3/4" by1 1/2" cooked and held in a 325F oven until Showtime. Citrus really brighten these

Delicious served on a bed of Thai basil, with Newman’s Own mango salsa and cole slaw on the side.

Had to do the substitution dance - notably shopper misread list and came home with cooked shrimp. Made a paste of it anyway and it held together - used panko and it was delicious

Would commercial shrimp paste work here?

Didn't care for these. The texture with the egg and shrimp paste was odd and off putting. They also dulled the crab flavor. Way too salty and I only put a pinch of salt along with the nam pla. Prefer panko to potato flour for dredging. Prefer Jaques Pepin recipe.

Added some lemongrass, lime leaves, and garlic scapes. Reminded me of Thailand for sure! Only problem was that we should have doubled the recipe. Such a hit!

I make this for dinner. I used peanut oil to cook them in. I also used panko bread crumbs as mentioned by others. I added lemongrass and garlic as well. They were a big hit. I served them with a fresh green salad. Will make again. 10/10

These were delicious. I put my crab cakes in the refrigerator for an hour before frying so they wouldn't fall apart. I found a Thai dipping sauce recipe online (after reading multiple reviews) and recommend doing that. Excellent recipe on its own but the Thai dipping sauce made it exceptional.Made this with the "Thai-Style Tomato Salad With Cucumber and Ginger" from this site. Also recommended.