# Bangkok Crab Cakes with Spicy Dip

Serve these Thai Crab Cakes with Spicy Dip as an appetizer, they're perfect with any meal, but especially with other Thai-inspired dishes.

- Servings: 12 servings
- Total time: 18 min
- Cuisine: Thai
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 cup cooked crab meat, fresh or canned
- 2 large egg whites
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger finely grated
- 1 tablespoon fish sauce
- 1 tablespoon canned green chiles, finely chopped
- 0.25 cup cilantro leaves, finely chopped
- 1 tablespoon cornstarch, heaped
- 0.25 cup Panko crumbs, gluten-free, plus 1 cup for coating the cakes
- 1 teaspoon coconut palm sugar, or brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon tamari soy sauce, gluten-free if necessary, or coconut aminos for paleo diet
- 1 teaspoon heaped cornstarch, mixed with 1 tablespoon water
- 1 clove garlic, minced
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon dried Thai red chile, very finely minced (about 1 dried chili)*see note
- 1 tablespoon cilantro leaves, finely chopped

## Instructions

1. In a medium bowl, gently break apart the crab meat.
2. Whisk two egg whites and add to the bowl along with minced garlic, ginger, fish sauce, chili peppers, cilantro, cornstarch and ¼ cup Panko crumbs.
3. Gently combine without over mixing.
4. Form into 1-inch patties about ¾ inch thick.
5. Coat with Panko crumbs and place on a baking sheet.
6. Refrigerate while you prepare the dipping sauce.
7. In a small saucepan, whisk all sauce ingredients together.
8. Heat over medium heat until it boils and thickens.
9. Set aside the dipping sauce.
10. Heat a skillet over medium-high heat.
11. Add oil and heat until it ripples.
12. Carefully add the crab cakes.
13. Fry on one side for 4 - 5 minutes or until lightly browned.
14. Turn and fry on the other side for 3 - 4 minutes.
15. The internal temperature should register 145°F when measured with an instant-read thermometer.
16. Serve immediately with Spicy Dipping Sauce.

## Equipment

- medium bowl
- baking sheet
- small saucepan
- skillet

## Tips

- Using Panko crumbs produces the crispest coating for these crab cakes.
- Thai red chilis are very spicy; start with half the amount and add more if you like the sauce very spicy.
- Fresh crab is always best for crab cakes.
- Leave crab meat lumpy instead of flaking it.
- Fold ingredients together gently to avoid a pasty texture.
- Using egg whites as a binder works well.
- Chill the crab cakes in the refrigerator before frying to prevent them from falling apart.
- Fry the crab cakes quickly in hot oil for a crisp exterior and drain excess oil immediately on a paper towel.

## Source

- Original video: https://www.flavourandsavour.com/bangkok-crab-cakes-with-spicy-dip/#recipe
- Recipe page: https://www.cliprecipe.com/recipe/c2981e1a-14a3-4322-98bb-d21881cb02d3
- Extracted: 2026-02-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt