Pan Fried Crab Cakes Recipe
Add this dish if the rest of the dishes are steam and soup.
This will give a good combination. Asian style, 1 meat, 1 soup,
1 vegetable and some extra appetizer like pan fried crab cakes
dishes to make a complete meal.
Option fresh crab meat, snow crab meat, mud crabmeat, king crab
meat and canned crab meat all can be used.
450 gm crabmeat
2 small shallots, finely chopped
1 garlic clove, finely chopped
1 tablespoon chopped fresh coriander
1 tablespoon Thai fish sauce
1/2 teaspoon pepper
1/2 egg, beaten
vegetable oil, for frying
Chilies sauce to serve
Put the crabmeat, shallots, garlic, coriander, fish sauce,
pepper and egg into a bowl and mix well with a pair of chopstick,
then form into 14 equal cakes (shape of a small pancake).
If mixture is too sloppy, add some breadcrumbs to thicken it.
Place the cakes on a plate and chill in the refrigerator for
about 1 hour to firm up. (not in the freezer)
Heat about 1/4 inch of oil in a wok and add 4 crab cakes. Cook,
without stirring or turning, for 2-3 minutes, until brown and
Turn them over carefully and cook for a further 2-3 minutes,
then remove and drain on kitchen paper.
Cook the remainder in the same way.
Crab cakes with and serve with the dipping sauce like chili
sauce or tomato (ketchup) sauce.
-Tilt the wok or pan so that the oil cover more frying area.
- While pan frying, to know underneath is cooked it will flip
- Lower heat to medium to prevent burn, or keep the inside of
the cake moist.
- Lower heat also reduce splatter and easier to control the
-Use fresh crabmeat, frozen crabmeat is fairly tasteless.
- If not enough oil add oil a little at a time, remember make
sure oil is hot before frying. Other wise the cake will soak
up the oil.