Thai Crab Cakes by Dapur Sinolin

Thai Crab Cakes by Dapur Sinolin

Preparation Time: 30 minutes

Cook Time: 20 minutes

Result: 20 servings


  • 200 ml of Sinolin oil, for frying
  • 350 grams of crabmeat (dried, fresh or canned)
  • 1/4 potato starch
  • 3 cilantro, finely sliced
  • 10 fresh red chili
  • 1 tablespoon oyster sauce
  • 1 egg
  • 1 tablespoon salt
  • 1 tbsp sugar
  • 1 tablespoon pepper powder
  • 1 tbsp mayonnaise

Supplementary Ingredient:

  • 2 eggs, whisked
  • 400 grams of breadcrumbs


  1. Place crabmeat, potato flour, onion, garlic, red pepper, lime juice, 1 egg, salt, sugar, black pepper, oyster sauce, mayonnaise in a food processor. Blend until smooth.
  2. Add up to ¼ cup of potato starch if the dough is still moist or hard to form or add more until you can shape the cake easily in your hand.
  3. Shape the Cake about 2 to 3 inches in diameter. Place it on a clean plate.
  4. Prepare 2 whisked eggs, in a bowl, then bread crumbs in another bowl.
  5. Dip the crab cake into the egg, then roll into the breadcrumbs, make sure the entire surface is well covered. Do this until the dough runs out.
  6. Heat Sinolin cooking oil over medium heat, fry the cake for 5 minutes or until golden yellow. Lift and drain excess oil.
  7. Serve with the sauce you like.

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