How to Make Thai Crab Cakes

When I was staying at Shangri-La Chiang Mai, Thailand, I was taught a number of dishes that were exclusively served to the Thai royal household. (Playlist for these videos can be found here – Jackie M’s Northern Thai Recipes)

I was sufficiently intrigued therefore, when I came across a recipe for Royal Thai crabcakes at, that I decided to attempt an adaptation of it during this Live Asian Kitchen cooking session >>

Royal Thai Crabcakes


200g crab meat

1 cup cold, cooked rice

1 egg

1 Tbsp condensed milk

½ Tbsp chicken powder

2 Tbsps tapioca starch

2 Tbsps minced preserved radish OR 2 Tbsps dried shrimps, soaked and minced


½ cup breadcrumbs, lightly pan-fried until crispy

2 stalks coriander


Oil for pan-frying


Sauce –

⅓ cup water

2 Tbsps sugar

2 Tbsps fish sauce

2 Tbsps lemon juice

1 tsp minced garlic

1 bird’s eye chilli, thinly sliced


  1. Combine sauce ingredients. Set aside.
  2. In a mixing bowl, combine crab meat, rice, egg, condensed milk, chicken powder, tapioca starch and minced preserved radish or dried shrimp.
  3. Mix well, then form into lumps about 2-inches in diameter.
  4. Coat well with bread crumbs, then pan-fry for about 5 minutes or until golden brown on both sides.
  5. Garnish with coriander and serve with sauce.

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