Seriously addictive Thai Crab Cakes for a perfect light meal or appetizer.
This yummy recipe that was previously published on Slimming Eats has been improved and updated
I love making this Thai Crab cakes for an easy and quick lunch, they are perfect just as they are or served with a yummy salad or even as a side to some soup instead of bread.
Using just a handful of ingredients, they are super easy to make, so great for quick meals in the week or weekend.
Fresh crab, of course, is always the best option for these, as it has a much nicer flavour, but you can use canned if you can't get hold of any. Just make sure you really drain the liquid, otherwise, they may not bind together very well.
Don't fancy crab, try replacing with another fish of your choosing, like salmon or tuna or even white fish.
Love Crab recipes? Check out some of these other recipes on the blog:
- Crab Stick Salad
- Crab and Quinoa Cakes
- Crab Stuffed Sweet Potato
- Crab with Red Pesto Spaghetti
- Creamy Crab, Chilli and Cherry Tomato Pasta
- Crab Cakes
or head on over to my FULL RECIPE INDEX with over 850 delicious Slimming Eats Recipes to browse, by ingredients, meal type etc.
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HOW CAN I ADD A ⅓ VEG TO THESE THAI CRAB CAKES?
I served mine alongside some salad and baby cucumber, but these would pair well with all kinds of speedy sides and if you serve alongside some soup, then you can easily combine a load of veg into your meal that way.
These Thai Crab Cakes are amazing served alongside a little dipping bowl of Thai Sweet Chill Sauce too Yum!!
This recipe is also perfect for freezing if you are lucky enough to have any leftovers of course. If you want some to freeze, I just place in between small squares of greaseproof paper and then pop in a ziplock bag, that way they don't stick together and they are easy to take out one or two as needed.
To heat up, I just pop in the oven and bake until heated through.
What Kitchen Items do I need to make these Thai Crab Cakes?
- Measuring Scales
- Measuring spoons
- Mixing Bowl
- Frying Pan
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
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- 120g of crab meat
- 4 spring onions, chopped
- 2 eggs
- 1 tbs of cornstarch- (or arrowroot or tapioca powder)
- 1 tbs of red Thai Curry Paste
- juice of half a lime
- 1 tsp of sweetener
- salt and black pepper
- cooking oil spray
- Add the eggs, cornflour, spring onion, Thai curry paste, juice of half a lime and sweetener to a bowl and mix to combine
- Add the crab and a little salt and pepper and gently fold till the crab is mixed in (it's best not to over mix, so that you still keep chunks of crab in the mix.
- Spray a frying pan over a medium high heat with some cooking oil spray
- Divide the mixture into half and then spoon one half of the mixture onto the pan into 3 even sized cakes.
- Cook on one side till lightly golden and then flip.
- Repeat with the other half of the mixture (so you have 6 cakes in total)
- Serve with your choice of sides and enjoy!!!
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 170Total Fat 5.5gSaturated Fat 1.7gCholesterol 231mgSodium 496mgCarbohydrates 8.2gFiber 0.8gSugar 1.3gProtein 20.3g