Crab Cakes With Thai Coconut Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley.
• STEP 2.Form the mixture into small patties and refrigerate for 30 minutes.
• STEP 3.Heat oil in a skillet over medium heat and cook the crab cakes until golden brown on both sides.
• STEP 4.In a separate saucepan, heat coconut milk, lime juice, Thai red curry paste, and fish sauce until heated through.
• STEP 5.Serve the crab cakes with the Thai coconut sauce and garnish with fresh cilantro.

Cooking Tips

• Use fresh crab meat for the best flavor and texture.
• Refrigerating the crab cake mixture helps them hold their shape while cooking.
• Adjust the amount of Thai red curry paste according to your desired level of spiciness.

Storage and Serving

• Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
• Reheat the crab cakes in a preheated oven at 350°F for about 10 minutes.
• Serve the crab cakes as an appetizer or as a main dish with a side of salad or rice.