Chilli crab cakes

(60 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Chilli crab cakes
Chilli crab cakes
  • Makes: 10 cakes

  • Prep time:

    (plus chilling time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Splashing out

The sweetness of the seafood works really well with the heat of the chillies in these delicious little crab cakes - perfect for a Thai New Year starter


  • 15g (½oz) butter
  • 15g (½oz) flour
  • 125ml (4fl oz) milk
  • 340g (12½ oz) mixed crabmeat, fresh or defrosted
  • 1 lemongrass, finely chopped
  • 1 green chilli, deseeded and chopped
  • 1tbsp fresh root ginger, peeled and grated
  • 115g (4½ oz) fresh breadcrumbs
  • 1 medium egg, beaten
  • Sunflower oil, for frying
  • Salt and black pepper

Prefer a little more heat? You can use red chillies in the crab cake mix if you prefer.


  1. Melt the butter in a small saucepan and add the flour. Cook for 1 min, stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2-3 mins until mixture thickens.
  2. Remove the pan from the heat and add the crabmeat, lemongrass, chilli, ginger, salt, pepper and 30g (just over ½oz) breadcrumbs. Mix together and leave to cool.
  3. Using wet hands, shape the crab mixture into 10 cakes. Dip the crab cakes in the beaten egg and coat in the remaining breadcrumbs. Cover and chill for 20 mins.
  4. Heat the oil in a frying pan. Lightly cook the cakes for 3-5 mins on each side or until golden brown.
  5. Place the red chillies and spring onions in ice-cold water for 5 mins. Dry thoroughly.
  6. Serve the crab cakes alongside lime wedges and topped with shredded red chillies and spring onion.

Your rating

Average rating

  • 3
(60 ratings)

Your comments

comments powered by Disqus

FREE Newsletter