Crispy Thai Crab Cakes with Potato (No Breadcrumbs!)
Crispy golden crab cakes loaded with fresh herbs, lime, and a hint of chili. The potato binder keeps them light and helps them hold together perfectly—no breadcrumbs needed!
Ingredients
- 1 lb lump crab meat picked over for shells
- 1 medium russet potato 8 oz, peeled and diced
- 2 tablespoons fresh cilantro chopped
- 2 green onions thinly sliced
- 1 Thai red chili minced (or ½ teaspoon red pepper flakes)
- 2 garlic cloves minced
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon lime zest
- 1 large egg beaten
- ½ teaspoon white pepper
- ¼ teaspoon salt
- 3 tablespoons vegetable oil for frying
- Sweet chili sauce for serving
- Lime wedges for serving
- Extra cilantro for garnish
Instructions
- Boil diced potato in salted water for 10 minutes until very tender. Drain well and let steam dry for 1 minute.
- Mash potato until completely smooth, then spread on a plate to cool for 5 minutes.
- In a large bowl, combine crab meat, cooled potato, cilantro, green onions, chili, garlic, fish sauce, lime juice, lime zest, egg, white pepper, and salt. Mix gently until combined.
- Form mixture into 8 patties (about ¼ cup each), roughly 2½ inches wide and ¾ inch thick. Refrigerate 15 minutes if mixture feels too soft.
- Heat oil in a large nonstick skillet over medium heat. Add patties without crowding the pan.
- Cook 3-4 minutes per side until deep golden brown and crispy. Don't flip too early.
- Drain briefly on paper towels, then serve hot with sweet chili sauce, lime wedges, and fresh cilantro.
Notes
Crab options: Fresh lump crab is best, but quality canned works great. Drain and press well with paper towels to remove excess moisture. Avoid imitation crab.
Make ahead: Form patties and refrigerate covered up to 24 hours before cooking. They'll hold together even better.
Freezing: Freeze uncooked patties on a baking sheet until solid (2 hours), then store in a freezer bag up to 3 months. Cook from frozen, adding 2-3 extra minutes per side.