Recipe: Thai crab cakes

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Recipe: Thai crab cakes

Dietitian's tip: To make a tasty sauce, combine 1/4 cup fat-free plain yogurt, 2 tablespoons each chopped fresh mint and basil, and a pinch each of salt and sugar in a food processor; process until smooth. Serve with the crab cakes.

Serves: 4


  • 1/2 cup brown basmati rice, rinsed and drained
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 5 ounces fresh lump crabmeat, picked over to remove shell fragments
  • 1 tablespoon fish sauce
  • 1/2 teaspoon chili garlic sauce
  • 2 tablespoons chopped fresh cilantro (fresh coriander)
  • 1 egg, lightly beaten
  • 3 tablespoons plain dried bread crumbs
  • 1 tablespoon canola oil
  • Fresh cilantro (fresh coriander) sprigs for garnish


In a saucepan, combine the rice, water and 1/4 teaspoon of the salt. Cover and bring to a boil; stir once. Reduce the heat to low, re-cover and simmer until the water is absorbed and the rice is tender, 45 to 50 minutes. Set aside.

In a small frying pan, heat the sesame oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Stir in the garlic and saute until softened, about 1 minute. Remove from the heat.

In a large bowl, combine the crabmeat, onion mixture, fish sauce, chili garlic sauce, cilantro and the remaining 1/4 teaspoon salt. Toss gently with a fork to combine. Stir in the cooked rice and toss gently to combine. Stir in the egg and mix until well blended.

Sprinkle the bread crumbs on a sheet of waxed paper or parchment (baking) paper. Divide the crab mixture into 4 portions and form each portion into a 3 1/2-inch patty — or make 8 patties for appetizer portions. Dredge each patty in the bread crumbs.

In a large frying pan, heat the canola oil over medium-high heat. Add the patties to the pan and fry, turning once, until golden brown on both sides, about 5 minutes on each side. Top each with a cilantro sprig and serve immediately.

Nutritional Analysis (per serving)

Serving size: 1 crab cake
Calories:211Cholesterol:80 mg
Protein:13 gSodium:678 mg
Carbohydrate:25 gFiber:2 g
Total fat:7 gPotassium:
Saturated fat:1 gCalcium:
Monounsaturated fat:3 g
This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
Last Updated: 2011-04-15
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