Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Thai crab cakes

Thai crab cakes

Brought to you by: Great British Chefs
    6 serving

Prep time:

Cook time:

Serves: 6

From chef Martin Wishart. Fresh crab meat is one of the ocean's greatest treats. The sweet white flesh pairs especially well with the bright, aromatic Asian flavourings of this recipe. Great as a starter or light supper, half-sized cakes can also be served as warm canapés.
Share recipe

Ingredients

  • 450g white crabmeat, cartilage or shell removed
  • 2 large eggs
  • 100g breadcrumbs, finely ground
  • 6 spring onions, finely sliced
  • 2 tbsp soy sauce
  • 1 tsp Thai fish sauce
  • 1 fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 1 lime, juiced
  • 1 sprinkle plain flour, for coating
  • 4 tbsp vegetable oil

Method

Step 1

Combine crabmeat in a bowl with eggs, breadcrumbs, spring onions, fish and soy sauces, ginger, garlic and lime juice to taste.

Step 2

Season. Divide into 50g portions, shape into round cakes and lightly coat with flour.

Step 3

Heat oil in a large non-stick frying pan. Arrange crab cakes in the pan, not touching.

Step 4

Cook for 3-4 mins each side until hot in centre and golden-brown on outside. Place on kitchen paper to drain off excess oil.

Step 5

Serve with salad leaves dressed with olive oil and lime juice.

Shop the ingredients

You might like