Mini Thai Crab Cakes with Red Curry Dipping Sauce

Mini Thai Crab Cakes with Red Curry Dipping Sauce
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It’s a Thai twist on petite crab cakes, with ginger, garlic and cilantro – plus a red curry dipping sauce.


  • ½ cup mayonnaise
  • 1 Tbsp. red curry paste
  • 1 tsp. lime juice
  • 1 lb lump crab meat
  • ½ cup panko breadcrumbs
  • 1 egg, beaten
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro
  • 1 Tbsp. soy sauce
  • 2 tsp. grated ginger
  • 1 tsp. minced garlic
  • ½ tsp. salt
  • Butter or oil for cooking


  1. In a small bowl mix together mayonnaise, curry paste and lime juice; refrigerate until ready to use.
  2. In another bowl combine crab, breadcrumbs, egg, onion, cilantro, soy sauce, ginger, garlic and salt. Using 1 tablespoon of mixture form into small cakes.
  3. Coat a large skillet over medium heat with butter or oil. Add crab cakes, cooking 2-3 minutes until golden brown, flip and continue cooking another 2-3 minutes until golden and firm to the touch. Serve with red curry sauce.
  4. Refrigerate leftovers.
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