Pan-asian Crab Cakes With Three Dipping Sauces


Serving 6 people


45 min



Ingredients

  • cilantro 1 tablespoon fresh cilantro stems, finely chopped
  • eggs 4 eggs, lightly beaten
  • fish sauce 1-1/2 teaspoons fish sauce
  • fresh cilantro 2 tablespoons fish sauce
  • fresh mint 2 teaspoons fish sauce (or more to taste)
  • garlic 1/3 cup fresh cilantro, chopped
  • kaffir lime leaves 2 tablespoons fresh cilantro, chopped
  • lemongrass 1/4 cup fresh mint, chopped
  • lime juice 2 cloves garlic
  • lime zest 2 cloves garlic, very finely chopped
  • lump crabmeat 1-1/2 teaspoons Kaffir lime leaves, finely chopped (see substitution info below)
  • mango 1 tablespoon lemongrass, finely chopped (see substitution info below)
  • mayonnaise 1/4 cup lime juice
  • panko bread crumbs 1 tablespoon freshly squeezed lime juice
  • peanut butter 2 teaspoons freshly squeezed lime juice
  • scallions 1 teaspoon grated lime zest
  • soy sauce 1 lb lump crabmeat
  • sriracha 1 medium, ripe mango, cut into 1/4-inch dice
  • sugar 1/4 cup mayonnaise
  • thai chili 2 to 2-1/2 cups panko crumbs
  • unsweetened coconut milk 1/2 cup peanut butter
  • vegetable oil 1/4 cup scallions, finely chopped
  • wasabi powder 2 scallions, chopped
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sriracha
  • 1 teaspoon sriracha (more or less to taste)
  • 1 teaspoon sugar
  • 3 tablespoons sugar
  • 1/4 cup sweet Thai chili sauce
  • 2 tablespoons unsweetened coconut milk
  • Vegetable oil
  • 2 teaspoons wasabi powder (more or less to taste)
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How to make it

  1. Place the crabmeat in a large mixing bowl.
  2. Whisk together the eggs, garlic, fish sauce, sugar and sriracha and combine with the crab.
  3. Add the cilantro stems, scallions, lemongrass and Kaffir lime leaves.
  4. Combine gently to avoid crumbling the crabmeat.