Chili Crab Cakes with Crispy Egg

This is one of the recipes that I whipped up out of the blue because I realized that they weren’t able to get most of the items that were needed for my planned meal for the family on that day. So I looked into the refrigerator and also asked my mom and found that we had crab meat. Now I saw these lovely Cajun crab cakes on Instagram the other day by the Cooking with Wine Blog and thought I might give it a try—but because it’s a Friday and grocery day was the next day already—I didn’t have the vegetables needed to complete that dish too! So decided to still make crab cakes and remembered what my favorite sauce for crabs were—Singaporean Chili Crab Sauce. To be honest, I didn’t have some of the ingredients for it, but I knew I could somehow recreate it, taking hints of inspiration from the Singaporean Hawker favorite.

Once I was done, I was so pleased with the result! The crab cakes were crispy on the outside, with bursts of soft cream cheese inside. The sauce was quite spicy, very tangy, and was savory sweet, like how I recall the chili crab sauce. And last minute, I decided to put a crispy egg on it where the golden yolk from the egg added some lusciousness to the dish. It was so good!!!

So I’m sharing this recipe with you and I hope you enjoy it! You can also make these into smaller patties and top each one with a fried quail egg to make starters or finger food.

Chili Crab Cakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 5-8 (depending on how hungry you are haha!)

Instructions

Crab Cakes:

  • 300 grams of cooked crab meat, cleaned from shells and cartilage
  • 2-3 tablespoons of mayonnaise
  • ½ cup of cream cheese, cubed
  • 1 medium/large sized potato, boiled for 6 minutes then cubed
  • 1 stalk of leeks, chopped
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1 whole egg
  • 1 beaten egg
  • ½ cup of flour
  • 1 cup of panko bread crumbs
  • Salt and freshly ground pepper to taste

For the Chili Sauce

  • 1 tablespoon of ginger, chopped finely
  • 2 tablespoons of garlic, chopped finely
  • 1 medium onion, chopped
  • 1 tablespoon of oyster sauce
  • ½ cup of tomato sauce
  • 2 tablespoons of tamarind sauce or any sweetener. I used dates syrup since that’s all we had at the time.
  • 1 tablespoon of sambal oelek/2 teaspoons of Sriracha.
  • Fish Sauce to taste

Instructions:

  1. Mix all the ingredients (except the beaten egg, flour, and panko bread crumbs) in a bowl until everything is mixed and well incorporated.
  2. Form palm-sized patties dredge them in flour.
  3. Dip the dredged patties in the beaten egg wash and then coat with panko bread crumbs.
  4. Fry these under medium heat for about 2-3 minutes a side, or until the patties are golden brown. Set aside.
  5. In a sauce pan, heat up about 2 tablespoons of oil and stir fry the aromatics: garlic, onion, and ginger until the these are fragrant.
  6. Add the oyster sauce, tomato sauce, sweetener, Sambal Oelek or Sriracha, and fish sauce and mix well. Adjust according to taste. Once the sauce bubbles you can take it off the heat and serve on top of the crab cakes, or serve on the side. I topped my recipe with some crispy eggs (eggs that were made using high heat so that the sides will easily turn brown). Best eaten with plain rice, or some mantou/cuapao

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