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.

15 minutes
10 minutes
4 servings


  • 1 pound crabmeat (Good quality canned crabmeat is fine)
  • 8 oz ground pork
  • 1 bundle (about 2-1/4 ounce) KA–ME® Cellophane Noodles, soaked until pliable, finely chopped
  • 1 shallot or 1/2 small red onion, peeled and minced
  • 2 medium to large garlic cloves, peeled and minced
  • 1/3 cup KA–ME® Fish Sauce
  • 2 large eggs
  • black pepperto taste
  • 1/4 to 1/3 cup raw sugar
  • 4 limes worth of lime juice
  • 12 large mintleaves
  • 1 red chiliThai or Cayenne Chili, stem and seeds removed, minced
  • 1 tbsp KA–ME® Stir-Fry Oil


  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.

Included Products

Stir-Fry Oil
Fish Sauce
Bean Threads
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