These crispy, golden Mini Thai Crab Cakes with Spicy Aioli are packed with flaky fresh lump crab meat, red Thai chili peppers, and Panko bread crumbs for texture, then dipped in a Sambal aioli for a bit of heat. It's the perfect seafood appetizer!
These Mini Thai Crab Cakes will make you do a happy dance! They're full of flaky crab meat and very little filler, so no guilt! Look at that golden color on these pan-fried crab cakes!
The mildly spicy Sambal aioli is the perfect dipping sauce for the perfect bite! This aioli dipping sauce also goes so well with my Gluten-Free Coconut Shrimp Cakes! This spicy sauce is truly the "icing on the crab cake!"
I used wild-caught lump crab meat which is much tastier than just regular crab meat. I made the mistake of buying the other kind, so I threw it into the freezer to use in a soup at a later date! Make sure to pick over the crab meat for any shells left behind.
What you'll need to make these Mini Crab Cakes
These crab cakes could not be easier to make! Just throw all of the ingredients in a bowl and shape into 2-inch mini cakes. So much flavor in every single bite!
- Wild-caught lump crabmeat: You'll want to break up the crab meat and pick over for any shells. This crab meat gives these cakes the best flavor and texture.
- Yellow bell peppers: The sweet bell pepper adds a bit of a crunch.
- Red Thai chili peppers: Want a little extra heat? These spicy Thai peppers give these crab cakes the perfect amount of spice!
- Green onions: The green onions add a nice crunchy texture and color.
- Lime zest: Adds a tangy and citrus touch to the crab cakes.
- Cilantro: This herbaceous ingredient works so well in these Thai crab cakes!
- Panko bread crumbs: This gives the crab cakes a lightly breaded crunchy ingredient.
- Eggs: The eggs bind all of the ingredients together.
- Sambal aioli: The perfect dipping sauce made with Sambal oelek and mayo, it's truly the "icing on the crab cake!"
I used my trusty cast iron pan to make these golden and crispy Mini Thai Crab Cakes. They only take about 4 minutes on each side to cook! How easy is that?
TIPS & TRICKS
- I used the leftover crab cakes (if there are any!) on top of a salad. You can also make sliders with these mini crab cakes!
- You can freeze these crab cakes before or after cooking. Freeze the pre-made crab cakes in a ziplock bag. Lay flat in the freezer for up to 1 month. If you want to freeze already-cooked crab cakes, let them cool first. Freeze them in a ziplock bag and lay flat in the freezer for up to 3 months.
- Store the crab cakes in the refrigerator once they have been cooked. Storing them in an airtight container is best. They will stay fresh for 3 to 5 days.
- When ready to serve the crab cakes, cook them over medium-high heat to warm up or use an oven to bake them on a baking sheet at 350*F for about 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes.
WANT MORE RECIPES LIKE THESE CRAB CAKES?
If you like this Crab Cakes recipe, you’re going to want these recipes:
- Gluten-Free Coconut Shrimp Cakes with Spicy Aioli
- White Fish Cakes with Sriracha
- Spicy Crab Salad & Guacamole Wonton Cups
- Spicy Baked Shrimp Balls
Mini Thai Crab Cakes with Spicy Aioli
These crispy, golden Mini Thai Crab Cakes are packed with flaky fresh lump crab meat, red Thai chili peppers, and Panko bread crumbs for texture, then dipped in a Sambal aioli for a bit of heat. It's the perfect seafood appetizer!
- Total Time: 23 min
- Yield: 12 mini cakes 1x
Ingredients
- 1 pound lump crab meat (broken up and picked over for shells)
- ½ yellow bell pepper, seeded and finely chopped
- 2 red Thai chili peppers (or 1 jalapeño pepper), seeded and finely chopped
- 3 green onions, sliced
- Zest from 1 lime
- ½ teaspoon Kosher salt
- 2 tablespoons fresh cilantro, chopped
- 2 eggs, beaten
- ½ cup Panko bread crumbs
- 3 tablespoons canola oil
Spicy Aioli:
- 2 tablespoons reduced-fat mayonnaise
- 1 teaspoon sambal oelek (red chili paste) or Sriracha sauce
Instructions
- In a mixing bowl, combine together the crab meat with the yellow peppers, chili peppers, green onions, lime zest, salt, and cilantro. Mix in the egg and Panko bread crumbs until thoroughly combined. Form small 2-inch round cakes with the mixture and set them on trays until ready to cook.
- Heat the canola oil in a heavy cast iron skillet on high heat. When oil is lightly smoking lower the heat to medium-high and drop the cakes into the pan. Brown on both sides, about 4 minutes each side. Place the cakes on paper towels to drain oil. Keep warm until ready to serve. Serve cakes on a platter with spicy aioli dipping sauce.
- Make the aioli sauce: In a small bowl, mix together the mayonnaise and sambal oelek. Serve with the crab cakes.
Notes
- I used the leftover crab cakes (if there are any!) on top of a salad. You can also make sliders with these mini crab cakes!
- You can freeze these crab cakes before or after cooking. Freeze the pre-made crab cakes in a ziplock bag. Lay flat in the freezer for up to 1 month. If you want to freeze already-cooked crab cakes, let them cool first. Freeze them in a ziplock bag and lay flat in the freezer for up to 3 months.
- Store the crab cakes in the refrigerator once they have been cooked. Storing them in an airtight container is best. They will stay fresh for 3 to 5 days.
- When ready to serve the crab cakes, cook them over medium-high heat to warm up or use an oven to bake them on a baking sheet at 350*F for about 12 to 15 minutes or until warmed through. If they are frozen, add a few extra minutes.
- Prep Time: 15 min
- Cook Time: 8 min
- Category: Appetizer
- Method: Stove Top
- Cuisine: Thai
Nutrition
- Serving Size:
- Calories: 227
- Sugar: 3.1 g
- Sodium: 539 mg
- Fat: 10.7 g
- Carbohydrates: 16.4 g
- Protein: 16.9 g
- Cholesterol: 90.2 mg
Beth says
Crab cakes always seem so elegant to me, but these are simple enough for every day, and perfect with that aioli!
Asian Caucasian says
This crab cakes recipe is so very easy! I like the minis because they're a perfect pick-up appetizer!
sapana says
Thai flavored mini crab cakes looks very flsvorful and interesting. They would make a wonderful appetizer for any party or get together.
Asian Caucasian says
These are so perfect for the upcoming holidays! Always a hit around here.
Mirlene says
You had me at spicy! These crab cakes are absolutely delicious. This is the type of meal you'll want to have on a light day.
Asian Caucasian says
They are light and delicious, and perfect on top of a salad too!
Ramona says
I have made something very similar recently using prawns. I really have to try this crab cakes as they look absolutely scrumptious and I love crabmeat. Absolutely delicious looking recipe, thank you so much for sharing!
Asian Caucasian says
I like making these with shrimp as well. These crab cakes make a great little appetizer!
Genevieve from @fittyfoodlicious says
I love crab cakes and I bet the homemade aioli sauce makes these taste even better!
Asian Caucasian says
The spicy aioli is the perfect dipping sauce for these mini crab cakes. So yummy!
Julie@ Running in a SKirt says
What a wonderful crab cake recipe! I love the Thai twist and the flavor turned out perfectly. SO delish and will make again.
Asian Caucasian says
So glad you enjoyed these mini crab cakes! I am planning on making these for the holidays!
Jacqueline Debono says
These crab cakes have just become my new favourite appetizer. Easy to make and so delicious. Only problem? Next time I need to make more!
Asian Caucasian says
Ha ha! I know, they go quickly! Making a double batch is a great idea! Then you might even have leftovers!
Kushigalu says
Love the combination of crab cakes and aioli. Something new to try for me. Looks so delicious. Thanks for sharing
Asian Caucasian says
My pleasure! I hope you enjoy this crab cakes recipe! I know we can't get enough of these in our house.
Marta says
These crab cakes reminded me so much of my time spent living in Baltimore, Maryland, which is to say they were perfect from start to finish!
Asian Caucasian says
So glad you enjoyed this recipe, Marta! We do love Maryland crab cakes and this one has the Asian twist.
Stine Mari says
The sear on those crab cakes looks perfect! And I'm all in on everything with a spicy aioli - so delicious!
Asian Caucasian says
Thank you, Stine! We love these in our house. These crab cakes make a great holiday appetizer!
Fred N says
I had crab cakes sometime last year when a friend of mine invited me over. I'm a little picky when it comes to crab cakes because it has to be done right. I'm definitely trying your recipe!
Asian Caucasian says
Great! Can't wait for you to try this recipe, Fred! It's absolutely a winner appetizer.
Emily says
Love everything about these Thai crab cakes, especially the spicy aioli! What a delicious recipe, and it was pretty straight forward to make!
Asian Caucasian says
Glad you liked these, Emily! We will be making these again and again. Easy and yummy!
Gail Montero says
Love all the fresh and spicy flavors in this thai crab cake! A must try for the holidays!
Asian Caucasian says
Yes, these would be a perfect holiday appetizer! Hope you enjoy!
Chef Dennis says
those flavorful little crabcakes were a big hit in my house. And everyone love the spicy ailoi sauce.
Asian Caucasian says
The sauce is everything! Love dipping these little crab cakes into the aioli! So glad you like these!
Leslie says
This recipe looks delightful! I especially like the idea of putting thie crab cake recipe on top of a salad! That sounds heavenly!
Asian Caucasian says
I've used the crab cakes on salad quite often. It's so yummy!
Taleen | Just As Tasty says
I love crab cakes, and love the Thai spin you've put on this. Can't wait to try this recipe!
Asian Caucasian says
These crab cakes are always a hit! So easy to make too. Enjoy!
Debbie Cantor says
I’m drooling over these crab cakes! Can’t wait to make this awesome recipe!
Asian Caucasian says
Thanks so much, Debbie! These Thai crab cakes were gone in seconds! Very yummy appetizer.