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Thai Crab Cakes Recipe

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Thai Crab Cakes Recipe

Prep Time: Cook Time:


  • Carrots, raw | 0.25 lb medium
  • Zucchini squash, with skin, raw | 1.00 small
  • Spring onions | 6.00 small 3" long
  • Hot green chilli peppers, raw | 2.00 pepper
  • blue crab, canned | 10.50 oz
  • Egg, white, raw | 2.00 large
  • Cooking spray | 1.00 spray , about 1/3 second 1 NLEA serving
  • Cilantro, Fresh, Chopped | 0.50 oz
  • Cornstarch | 2.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 89.46 mg

Fat per serving: 0.58 g

Saturated fat per serving: 0.14 g

Protein per serving: 10.91 g

Sodium per serving: 232.29 mg

Cholesterol per serving: 48.12 g


  1. Peel the carrots and then grate them; grate the zucchini; trim and thinly slice the scallions; remove the chilies and then finely chop them. Put together the crab meat, scallions, chilies, zucchini and carrots. Then put the corn flour and the coriander and mix them well.
  2. Whisk the egg whites and then stir in the crab meat mixture, mix well. Heat the frying pan and lightly spray with the oil. Drop the small spoonfuls of the mixture into the pan. Fry for 4 minutes at low heat, pressing down the cakes with the back of the spatula. Turn over half ways through cooking.
  3. Serve them with the Tabasco sauce.

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