Crab cake Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

15 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

These spicy crab cakes make the perfect starter to a special meal or serve with boiled egg noodles and stir-fried veg for a tasty supper dish. You can prepare the cakes a few hours in advance and keep them covered in the fridge then fry just before serving. If fresh crab meat is unavailable use 3 x 170g cans white crab meat and drain thoroughly on kitchen paper.

Ingredients

  • 450g white crab meat
  • 2tsp Thai red curry paste
  • 1tbsp soy sauce
  • 2sp lemon zest
  • 1tsp cornflour
  • 2tbsp beaten egg white
  • 2tbsp fresh chopped basil
  • Salt and freshly ground black pepper
  • Vegetable oil for shallow frying
  • Salad and lemon wedges, to serve

Method

  • Place the crab meat in a bowl and flake with a fork. Add the curry paste, soy sauce, lemon zest, cornflour, egg white and basil and mix thoroughly.

  • Season with salt and freshly ground black pepper and using lightly wetted hands, divide and shape the mixture into 8 small patties.

  • Heat the oil in a deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Fry the crabcakes in two batches for 4-5 mins, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.

  • Serve hot with salad and lemon wedges.

More Recipe Ideas

Top Tip

Add some freshly grated root ginger and a pinch of five spice powder to the mixture to give the crab cakes a more Oriental flavour.