Thai-Inspired Crab Cakes
Chef Hong packs golden crab cakes with red curry, minced red bell pepper, coconut milk, and Thai basil for a fresh take on the classic. Savor them with creamy basil aioli and a bright lemon wedge over baby spinach.
Nutritional facts
Protein
36g
Carbs
24g
Calories
690kcal
Fat
49g
Ingredients
Crab, Red Bell Pepper, Mayonnaise, Baby Spinach, Egg, Panko Breadcrumbs, Coconut Milk, Extra Virgin Olive Oil, Thai Basil, Lemon, Lemon Juice, Red Curry Paste, Basil, Sugar, Fish Sauce, Kosher Salt, Black Pepper
Contains eggs, fish, shrimp, shellfish, coconut, wheat, soybeans.
Reviews
4.2
Based on 91 reviews
Delicious but LOTS of shell pieces
Lydia · 03/16/26
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About Hong Thaimee
Hong Thaimee is a Manhattan-based hospitality veteran in the New York restaurant industry, and prestigious restaurants and hotels in locations as varied as Paris, Tokyo, Dubai, the Maldives, Bahrain, and Thailand.
Trained under acclaimed chef Jean Georges Von Gerichten, she found success with her own restaurants - Ngam, Thaimee Table, and Thaimee Love, which is now transformed into a line of products. Hong's cookbook, True Thai, is published by Rizzoli Books, and she is working on a new concept with Sterling Lord Literistic Agency. She sits on the City Harvest culinary council, and is a Chef Ambassador for RED, the AIDS charity.
Hong Thaimee has been featured in media outlets worldwide such as Vogue Japan, Elle Spain, New York Times, Bon Appétit, Epicurious, Food Network, NBC, and many more.
She is famous for modernizing Thai flavors with love and care as her favorite part of her day is packing a lunch box for her family. She is planning to do the same for you with CookUnity.
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