How to Make South East Asian Crab Cakes Asian Cooking Recipe Cuisine

South East Asia Crab Cakes

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

2 eggs

1 lb good quality crabmeat

1 tomato, finely diced

1 spring onion, finely minced

1 tsp grated fresh ginger

pinch of salt

freshly ground black pepper to taste

2 tsp fish sauce

1 tsp freshly squeezed lime juice

1-3 tsp Sriracha sauce (or any other chili sauce)

1 and 1/4 cup panko breadcrumbs

2 tbsp oil

1 tomato, finely diced, for garnish

1 spring onion, thinly sliced

Chili Mayo:

1 tbsp chili sauce 

1 tsp freshly squeezed lime juice

1/2 cup mayonnaise

Directions:

In a large bowl, beat the eggs. Add the crabmeat, tomato, green onion, ginger, salt, black pepper, fish sauce, lime juice, hot chili sauce and 1/4 cup of the breadcrumbs. Mix gently.

Using your hands, form 8 equal-sized crab cakes. Do not squeeze too hard. 

Set a frying pan over medium-high heat. When it is very hot, add the cooking oil and swirl to coat.

On a plate, spread out the remaining 1 cup of breadcrumbs. Using a small spatula, gently lift one of the crab cakes and set it on top of the breadcrumbs. Spoon some of the breadcrumbs on top of the cake and press gently to adhere.

Immediately transfer the crab cake to the frying pan and bread the remaining cakes, each time transferring to the frying pan after breading. Saute the crab cakes for 2 minutes on each side, until golden brown.


Prepare the mayo by combining the ingredients. Stir well to blend and top each cake with the mayo or serve on the side. Top with diced tomato and thinly sliced spring onions.  

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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