Get ready for Thanksgiving! These Mini Thai Crab Cakes will make you do a happy dance! They are so full of flavor and very little filler, so no worries about putting on the pounds! I used lump white crab meat which is much tastier than just the regular crab meat. Made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date! Frying these babies uses very little oil so they’re not that greasy. You can serve these minis with a side of spicy aioli sauce as an appetizer before your holiday meal. Make sure to put aside a few for lunch the next day! I threw the leftover cakes on top of a salad and they were yum! “Happy Happy Joy Joy!”
- 1 (8 oz.) jar white lump crab meat (picked over for shells)
- ½ yellow bell pepper, seeded and finely chopped
- 2 Thai red chili peppers or 1 jalapeño pepper, seeded and finely chopped
- 3 green onions, sliced
- Zest from 1 lime
- ¼ teaspoon Kosher salt
- 2 tablespoons fresh cilantro, chopped
- 1 egg, beaten
- ½ cup Panko bread crumbs
- 2 tablespoons canola oil
- Spicy Aioli:
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
- In a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime zest, salt, and cilantro. Mix in the egg and Panko bread crumbs until thoroughly combined. Form small 2-inch rounds with the mixture and set them on trays until ready to cook.
- Heat the oil in a heavy skillet on high heat. When oil is lightly smoking drop the cakes into the pan and brown on both sides, about 4 minutes. Place on paper towels to drain oil. Keep warm until ready to serve. Serve cakes on a platter with spicy aioli dipping sauce.
- To make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek. Set aside.
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