Say hello to the new crab cake special! These green curry crab cakes are the go-to on any menu! Ingredients Servings 4 8 24 48 80 100 Procedure In a bowl, combine green curry paste, coconut milk, lime juice and ginger. Mix until smooth. Fold in scallions and cilantro. Add crab meat, mango and breadcrumbs. Mix until well combined. Season with salt and pepper. Place mixture in refrigerator and chill for at least 2 hours. Evenly divide mixture into desired portions and form into patties using a ring mold. Pan fry or griddle crab cakes for 3-5 minutes over medium heat, per side, until golden brown and warmed through the center. CHEF’s TIP!
The crab cakes can also be baked at 375F for 10-15 minutes.
Pairs well with Thai Kitchen Sweet Chili Sauce.
Recipe type: Appetizers Cuisine: Asian NUTRITION INFORMATION (per serving) Calories: 280 Sodium: 460 mg Carbohydrates: 12 g Protein: 13 g