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The New York Times Wine Club
Thai Style Crab Cakes
The New York Times Wine Club Thai Style Crab Cakes

Thai Style Crab Cakes

You can serve these with lime wedges, or make a Thai-style dipping sauce of nam pla or soy sauce, lime juice, a little sugar and a few chopped scallions. Or yield to heresy and spike a little mayonnaise with nam pla or soy sauce.
  • 6 medium raw shrimp, shelled, washed and deveined
  • 1 teaspoon nam pla (fish sauce)
  • 1 pound fresh lump crab meat, picked over for cartilage
  • 1 egg
  • 1/4 cup chopped scallion
  • 1/4 cup chopped cilantro
  • 1 fresh chili, preferably Thai, minced
  • 1 teaspoon minced fresh ginger
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons bread crumbs, preferably fresh
  • About 1/2 cup all-purpose flour for dredging
  • Peanut or vegetable oil as needed
  • Lime wedges for serving.
Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.

Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

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