Feb 5, 2011

Best Thai Crab Cakes Recipe! (gluten-free)

Step 1: Place 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) in a food processor. Process well to create a fine consistency. Place 1/2 cup of these crumbs on a large plate or mixing bowl. Leave the rest in the processor.
OTHER INGREDIENTS YOU Will NEED: (Makes approx. 6 medium-large Crab Cakes - Serves 4 as an Appetizer):

  • 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
  • 3 spring onions, sliced
  • 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors (discard stem)
  • 1-2 fresh red chilies, OR 1-2 tsp. chili sauce (depending how spicy you want your crab cakes, OR omit for mild cakes)
  • 1 Tbsp. lime juice
  • 1 Tbsp. fish sauce
  • 1 Tbsp. oyster sauce (use wheat-free oyster sauce or substitue 2 Tbsp. wheat-free soy sauce for gluten-free diets)
  • 1 egg
  • 3/4 to 1 cup canola oil (or other type) for frying
  • To Serve: Thai Sweet Chili Sauce (available at most supermarkets)

In addition to the rice cracker crumbs, add to the food processor: the drained crab meat, spring onions, snipped lime leaves, chili, lime juice, fish sauce, oyster sauce, and egg. Process briefly until combined.

Scooping out a little of the crab cakes mixture with your hands, pat and press to form a small "cake". Set the cake down on a clean surface. Continue to make cakes in the same way until all the mixture is used up. (Tip: If cakes are too wet, add more crumbs or a little flour to the mix, until the cakes stick together nicely)
Now roll your crab cakes in the reserved crumbs until more or less covered. Place the completed crab cakes on a clean surface close to the stove.
Pour 1/2 cup to 3/4 cup oil into a wok or small frying pan (a small one is better, as a large frying pan will require more oil). Have a pair of tongs ready. Warm the oil over medium to medium-high heat (don't leave the stove, as it doesn't take long for oil to overheat).
When bubbles begin to rise, or when you see the oil beginning to "move" across the bottom of the pan, it should be ready for frying. Tip: If you're not sure when oil is ready, try dipping the corner of a cake into the oil. If nothing happens, it's not hot enough yet. If it begins to sizzle and cook, it's ready. Once oil is hot enough, keep your dial around #6 (closer to medium than high heat). Carefully place cakes in the oil. Fry 3 or 4 cakes at a time.
Allow the crab cakes to fry 1 minute without disturbing. Then use your tongs to gently turn them over in the oil. Fry the other side for at least 1 minute, or until cakes are golden-brown. You can continue to turn them until you're happy with the color. Tip: Stay with them, and be careful not to let them fry too long, or they may burn.
Using your tongs, remove the cakes from the oil and place on a piece of absorbent paper or a tea towel. Continue frying the rest of the crab cakes in the same way until all are cooked. Fried crab cakes can be kept in a warm oven until ready to eat. Or keep them covered in the refrigerator for up to 3 days. Then just heat up (preferably in the oven so they regain some of their crispness).
Serve the crab cakes while still hot. Place them on a plate together with wedges of lime or lemon. Serve with Thai Sweet Chili sauce on the side (available in the Asian section of most grocery stores, or at Asian food stores). Enjoy!!

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