Spicy Crab Cakes with Sweet Lime Sauce

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Spicy Crab Cakes with Sweet Lime Sauce
A great appetizer, these Asian crab cakes combine cellophane noodles, ground pork and crabmeat, held together with egg. Pan-fried, they are served with fresh lettuce leaves and a spicy fish sauce and lime juice-based dip.
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Sweet Lime Sauce
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Ingredients
Sweet Lime Sauce
Instructions
  1. In a large bowl, mix together crabmeat, pork, KA•ME Cellophane Noodles, shallot and 1 garlic clove. Add 2 tbsp KA•ME Fish Sauce, eggs and pepper to taste. Mix thoroughly. Form 8 patties.
  2. In a small bowl, stir together remaining fish sauce and sugar until sugar is completely dissolved. Add lime juice and pulp, mint leaves, chili and crush to incorporate.
  3. Heat 1 tbsp KA•ME Stir-Fry Oil in a nonstick skillet over medium heat, and cook crab cakes until golden and crisp on both sides and cooked through, about 3 to 4 minutes per side.
  4. To serve, arrange a lettuce leaf in the center of each individual plate and place a single crab cake on top or wrap a mini crab cake in a lettuce leaf. Serve the fish sauce and lime relish on the side, as a dipping sauce.
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