Sue Lau's Note:
The dip has a fragrant creamy coconut flavor that is nicely spicy, with hints of lemongrass. Serve this with wedges of lime for the best effect.
My Private Note
Units: US | Metric
For the Crab Bites
- 1 lb crabmeat
- 1 stalk lemongrass, white part only,flattened with cleaver and finely chopped
- 3 fresh red chilies, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 egg yolk
- 2 tablespoons half-and-half
- 1 teaspoon cornstarch
- vegetable oil
For the Curry Dip
- 1Mix crab meat with lemongrass, chilies, cilantro, and egg yolk, mixing well.
- 2Mix the half and half with cornstarch and heat, stirring, until thickened, and mix into crab meat mixture.
- 3Shape the crab into about 20 meatballs, squeezing to get out excess liquid and retain the best shape; place on plate and refrigerate 1/2 hour to firm up (you can do this up to 12 hours in advance).
- 4To make the dip, heat the sesame oil in a saucepan, add the green onion, then the curry paste; stir fry for a minute or so before adding the coconut milk.
- 5Bring the sauce to a boil and simmer for 20 minutes or until it reduces about 1/2 and gets fairly thick.
- 6Stir in the soy sauce, then set aside to cool.
- 7Heat deep-fryer to 350 degrees and cook crab bites in batches, about 3-4 minutes or until nicely browned, then drain on paper toweling.
- 8Serve warm with the curry dip.
- 9The crab bites can be made in advance, and reheated in the oven at 400 degrees F for 10 minutes.
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Nutritional Facts for Thai Crab Bites with Spicy Curry Dip
Serving Size: 1 (730 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 75.6
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 4.2 g
- Cholesterol 19.5 mg
- Sodium 244.6 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.1 g
- Sugars 0.4 g
- Protein 5.0 g
The following items or measurements are not included:
red curry paste
unsweetened coconut milk