Anti Inflammatory Spicy Thai Crab Cakes with Chile Kick
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Learn more →Ingredients
4 servings
For the crab cakes
- 1 lb lump crab meat, picked over for shells
- ⅓ cup panko breadcrumbs
Chef's tipRegular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp. - 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 2 scallions, thinly sliced (green tops only)
- 1 red fresno chile or serrano chile, seeded and finely minced
- 2 tbsp fresh thai basil, finely chopped
- ¼ tsp kosher salt
- 2 tbsp neutral oil (such as canola or avocado oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the sriracha-lime aioli
- ⅓ cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp fresh lime juice
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- lime wedges, for serving (optional)
- fresh thai basil leaves, for serving (optional)
Instructions
- 1
Make the aioli: whisk together the mayonnaise, sriracha, 1 tbsp lime juice, and honey in a small bowl until smooth. Taste and adjust sriracha to your preferred heat level. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the mayonnaise, red curry paste, fish sauce, grated ginger, 1 tbsp lime juice, scallion greens, minced chile, Thai basil, and kosher salt. Stir until evenly blended.
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