Red Meat Allergy Friendly Spicy Thai Crab Cakes with Chile Kick
Total time1 hr 5 min
Prep time20 min
Cook time15 min
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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
- 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 oil or avocado oil), divided
For the sriracha-lime aioli
- ⅓ cup mayonnaise
- 1 tbsp sriracha
- 1 tbsp fresh lime juice
- 1 tsp honey
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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