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Crab Cakes

Peparation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2

For the crab cakes

2cm/1in piece fresh root ginger, peeled
2 red chillies, seeds removed
250g/9oz white crabmeat
1 tbsp roughly chopped fresh coriander
2 spring onions, finely sliced
2 free-range eggs
7-8 tbsp breadcrumbs
plain flour, for dusting
25ml/1fl oz olive oil

To serve

sweet chilli jam
few handfuls salad leaves
olive oil, for drizzling
salt and freshly ground black pepper

  1. Use a small food processor to finely chop ginger and chilli.
  2. In a bowl, mix the chopped chilli and ginger with white crabmeat, coriander, and spring onions. Add one egg and mix well. Then, add 4 tablespoons of breadcrumbs and mix again.
  3. Divide the mixture into 6 portions and shape them into patties. Put the patties on a tray and let them chill in the fridge for about 20 minutes.
  4. Preheat your oven to 180°C (or 160°C for fan ovens, Gas Mark 4).
  5. In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Put some plain flour and the rest of the breadcrumbs in separate shallow dishes.
  6. Coat a crab cake in flour, then dip it in the egg wash and cover it with breadcrumbs. Gently shake to remove extra breadcrumbs. Do this for all the crab cakes.
  7. Heat olive oil in a frying pan and cook the crab cakes for 2-3 minutes on each side until they’re crispy and golden brown. Move the crab cakes to a baking tray.
  8. Bake the crab cakes in the preheated oven for 5-10 minutes to make sure they’re heated through.
  9. Serve the crab cakes with sweet chilli jam and a salad of mixed leaves.

    Drizzle the salad with olive oil and add a pinch of salt and freshly ground black pepper.

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