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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Thai Crab Cakes with Orange and Avocado Salsa

Gregory Clapp

This is a very easy recipe, and is one of the best crab cake recipes that I've tried.  I love crab cakes, so I've tried many.  I like to use Phillips brand lump crab meat which is sold in cans at Costco in the deli area.
 
Cakes:

  • 1 1/2 cups coconut milk
  • 1 lb crab meat
  • 2 egg whites
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons shallots minced
  • 3 cloves garlic minced
  • 1 tablespoon dry sherry
  • 1 tablespoon orange zest
  • 1/4 cup cilantro minced
  • 1/2 cup dry bread crumbs or Panko (plus more for coating)
  • vegetable oil for frying

In a saucepan gently boil coconut milk and reduce to 3/4 cup.  Cool.  Mix everything together and chill for 15 minutes.  Try forming patties- if the mixture is too wet, add 2 more tablespoons of crumbs to the mixture and chill for another 15 minutes.  Form into 10 to 12 patties.  Dredge each patty in dry bread crumbs and place on a cookie sheet.  Refrigerate until you're ready to cook.  Fry in 1/4 inch deep oil until browned on both sides.
 
Salsa:

  • 2 cups avocados diced
  • 1/2 cup orange juice
  • 1/2 cup red onion chopped
  • Chilies chopped to taste- fresh or jarred
  • 1 tablespoon cilantro chopped
  • 1/2 teaspoon salt

Stir together and serve with hot crab cakes.