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
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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