Name: Thai Crab Cakes
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 shelled and deveined medium-sized raw shrimp; 1 teaspoon fish sauce (nam pla); 1 lb lump crab meat (500 g, picked over for shells); 3 large eggs (divided); 3 tablespoon panko bread crumbs (divided); 1 cup panko bread crumbs (65 g, divided); 4 tablespoon finely chopped green onions (white and green parts); 4 tablespoon finely chopped fresh coriander leaves (cilantro); 1 tablespoon freshly squeezed lime juice; 1 fresh hot red or green chili (preferably Thai, finely minced, deseeded if less heat preferred); 1 teaspoon minced galangal or fresh ginger; 1 teaspoon salt; 0.25 teaspoon freshly ground black pepper; Vegetable oil (for pan-frying); 0.75 cup homemade Sweet Thai Chili Sauce (184 ml or store-bought); Sriracha Mayo (recipe on right); Lime wedges (for serving)

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Thai Crab Cakes — Formulation & Method | CuliNect