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Spicy Crab Cakes with Sweet Lime Sauce

  • 8servings

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Source: www.kame.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound crabmeat (Good quality canned crabmeat is fine)

  2. 8 oz ground pork

  3. 1 bundle (about 2-1/4 ounce) KA-ME Cellophane Noodles , soaked until pliable, and finely chopped

  4. 1 shallot or 1/2 small red onion, peeled and minced

  5. 2 medium to large garlic cloves, peeled and minced

  6. 1/3 cup KA-ME Fish Sauce

  7. 2 large eggs, beaten

  8. Pepper to taste

  9. 1/4 to 1/3 cup raw sugar

  10. Juice and pulp of 4 limes

  11. 12 large mint leaves, minced

  12. 1 red Thai or Cayenne Chili, stem and seeds removed, minced

  13. 1 Tbsp KA-ME Stir-fry Oil

Instructions Jump to Ingredients ↑

  1. In a large bowl, mix together crabmeat, pork, cellophane noodles, shallot and 1 garlic clove. Add 2 Tbsp fish sauce, eggs and pepper to taste. Mix thoroughly. Form 8 patties.

  2. In a small bowl, stir together remaining fish sauce and sugar until sugar is completely dissolved. Add lime juice and pulp, mint leaves, chili and crush to incorporate.

  3. Heat 1 Tbsp oil in a nonstick skillet over medium heat, and cook crab cakes until golden and crisp on both sides and cooked through, about 3 to 4 minutes per side.

  4. To serve, arrange a lettuce leaf in the center of each individual plate and place a single crab cake on top or wrap a mini crab cake in a lettuce leaf. Serve the fish sauce and lime relish on the side, as a dipping sauce.

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