Sesame crisp Thai crab cakes

    7 min

    Taste Thailand with a deliciously different recipe for crab cakes using Chang® beer.

    9 people made this

    Serves: 4 

    • For the crab cakes
    • 300g fresh white cooked crab meat
    • 3 tablespoons fish sauce
    • 5 kaffir lime leaves, chopped
    • 5 tablespoons chopped coriander
    • 1 shallot, diced
    • 1 garlic clove, crushed
    • 1 lime, juiced
    • 1 egg, whisked
    • For the coating
    • plain flour, for dusting
    • 2 eggs, whisked
    • 100g breadcrumbs
    • 100g sesame seeds
    • oil for frying
    • lemon wedges, for serving

    Prep:5min  ›  Cook:2min  ›  Ready in:7min 

    1. Combine the crab, fish sauce, kaffir lime leaves, coriander, shallot, garlic, lime juice and the 1 egg.
    2. Place the 2 whisked eggs in a shallow bowl, the plain flour in another bowl, and stir together the breadcrumbs and sesame seeds in a third bowl.
    3. Form the crab mixture into 4cm balls, roll in flour and then in egg wash. Finally, roll in the breadcrumb and sesame seed mix.
    4. Preheat oil in a frying pan or deep fryer over medium high heat. Flatten the balls into cakes and deep fry until crisp, about 2 minutes.
    5. Serve with a squeeze of fresh lemon.

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