Thai Red Curry Crab Cakes With a Chili Dipping Sauce
28 mins (prep 20, cooking 8)
13 ingredients
10-25 servings
Another recipe I made for my sisters birthday, very tasty crab cake recipe. I use fresh crab as I love the flavour of it, but canned is fine. It is also very easy to make, more time consuming if you have to crack crab, but you do taste the difference.

Categories:  <-30-mins , main-dish , seafood , shellfish , appetizer , crab , time-to-make , asian ,
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Serving Size (99.27 g)
Servings 10
Amount per Serving
Calories 61.47 Calories from Fat 28.8
% Daily Value *
Total Fat 3.2g 49.2%
Saturated Fat 0.47g 23.53%
Trans Fat 0.0g %
Cholesterol 14.72mg 49.07%
Sodium 372.44mg 155.18%
Total Carbohydrate 1.4g 4.68%
Dietary Fiber 0.04 g 1.66%
Sugars 1.09 g %
Protein 6.53g 130.52%
Vitamin A 16.6IU% Vitamin C 3.48mg%
Calcium 18.97mg% Iron 0.23mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
uncooked prawns, thai red curry paste, fresh coriander, sweet chili sauce


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