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Tuesday, February 6, 2018

In a Pinch: Thai Style Crab Cakes


Good morning y'all! Happy Tuesday! Today we're doing Dinner in a Pinch Monday's on a Tuesday because we experienced a couple of technical difficulties yesterday. And by difficulties I mean I forgot to include the recipe when I was putting this post together. Can't really do a recipe post without the recipe! But we are back on track for today and I'm talking about these Thai Style Crab Cakes.

I told y'all that I was utilizing my It's All Easy cookbook by Gwyneth Paltrow in putting together all these recipes to share. It's been a really fun experience so far as I have been able to try new food, new techniques, and new ingredients in all of my meals for this series. I had some help picking this one out because I have having the hardest time deciding which recipe to pick from; there are so many delicious choices in this cookbook. If you haven't picked up a copy, I strongly recommend it. These crab cakes with an Asian flare were so delicious and so easy to make. And the SAUCE- let me tell ya, it's a game changer. I'm not typically one of sauces and such, but Gwyneth told me not to skip it. And I am glad I listened to her because it was so good and so simple! I can't wait to make this again for my family or friends. Check out all of the details for the crab cakes and sauce below!

Ingredients 

Crab Cakes
1 lb of cooked crab (approximately 3 cans from the grocery)
3 tablespoons of veganise
1 tablespoon of basil
1 tablespoon of fish sauce
1 tablespoon of chopped cilantro
3 scallions chopped into fine pieces
1 tablespoon of lime zests
1 tablespoons of lime juice
1 egg
1/2 cup of bread crumbs
1 teaspoon of salt 
olive oil

Sauce
1/2 cup of veganise
1 tablespoon of lime zest
1 tablespoon of lime juice
Salt and pepper to taste
3 tablespoons of prepared lemongrass

Directions
1. Combine all ingredients for crab cakes except olive oil in a large bowl and mix. 
2. Put the mixture in the refrigerator for a minimum of 20 minutes to allow the mixture to become firm and pack-able.
3. Meanwhile, combine all of the ingredients for the sauce and mix either in a food processor or by hand.
4. Pour olive oil (about 2-3 tablespoons) in a skillet and turn on medium to prepare to cook the crab cakes.
5. Mold the crab cake mixture in small patties and put in skillet. Allow each side to cook for about 5 minutes. 
6. Serve with sauce on the side.


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