If you’re looking for a delicious and unique recipe to try, look no further than Thai-Inspired Crab Cakes with Mango Chutney & Apple Slaw. This recipe combines the flavors of crab, mango, and apple to create a dish that is both refreshing and satisfying.
Thai-Inspired Crab Cakes with Mango Chutney & Apple Slaw
Ingredients:
- 1 pound lump crabmeat
- 1/4 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 cup panko breadcrumbs
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions:
- In a large bowl, combine the crabmeat, mayonnaise, Thai sweet chili sauce, panko breadcrumbs, cilantro, green onions, fish sauce, lime juice, garlic, ginger, black pepper, and salt. Mix well until all the ingredients are evenly distributed.
- Shape the mixture into crab cakes, using about 1/4 cup of the mixture for each cake.
- In a large skillet, heat oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and heated through.
How to prepare:
This recipe can be prepared in just a few simple steps. First, gather all of the ingredients listed above. Make sure you have fresh lump crabmeat, as this will give the crab cakes the best flavor and texture. Next, combine the crabmeat with the mayonnaise, Thai sweet chili sauce, panko breadcrumbs, cilantro, green onions, fish sauce, lime juice, garlic, ginger, black pepper, and salt in a large bowl. Mix everything together until well combined. Shape the mixture into crab cakes, using about 1/4 cup of the mixture for each cake. Heat oil in a large skillet over medium heat, then cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and heated through.
Preparation time:
This recipe takes approximately 20 minutes to prepare.
Servings:
This recipe makes about 4 servings.
Nutrition Facts:
Calories per serving: 250
Total fat: 14g
Saturated fat: 2g
Cholesterol: 75mg
Sodium: 650mg
Total carbohydrates: 10g
Dietary fiber: 1g
Sugars: 5g
Protein: 22g
Tips:
- For an extra burst of flavor, serve the crab cakes with the mango chutney and apple slaw.
- Feel free to adjust the amount of Thai sweet chili sauce to suit your taste. If you prefer a spicier flavor, add more sauce.
- If you don’t have fresh lump crabmeat, you can use canned crabmeat. Just be sure to drain it well before using.
FAQs:
Can I make the crab cakes ahead of time?
Yes, you can make the crab cakes ahead of time and refrigerate them until you are ready to cook them. Just be sure to wrap them tightly to prevent them from drying out.
Can I freeze the crab cakes?
Yes, you can freeze the crab cakes before cooking them. Place them in an airtight container or freezer bag and store them in the freezer for up to 2 months. When ready to cook, thaw them in the refrigerator overnight before following the cooking instructions.
Can I substitute the lump crabmeat with another type of seafood?
Yes, you can substitute the lump crabmeat with cooked, peeled shrimp or cooked, flaked white fish if you prefer. Just be sure to adjust the cooking time accordingly.
Can I make the mango chutney and apple slaw ahead of time?
Yes, you can make the mango chutney and apple slaw ahead of time and store them in the refrigerator until you are ready to serve the crab cakes.
What can I serve with the crab cakes?
These crab cakes are delicious on their own, but you can also serve them with a side of rice or a green salad for a complete meal.
Where can I find Thai sweet chili sauce?
Thai sweet chili sauce can be found in the international aisle of most grocery stores or at specialty Asian markets.
Now that you have all the information you need, it’s time to gather your ingredients and give this Thai-Inspired Crab Cakes with Mango Chutney & Apple Slaw recipe a try. Trust us, your taste buds will thank you!
