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Spicy crab cakes Recipe

Crab cakes spiced with red chilli and fresh coriander. Served with a simple salad and a wedge of lime.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
Pour people
  • Crab meat : 200 g
  • Pollack steak(s) 140g : 3 whole
  • Red chilli(s) : 2 whole
  • Shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Fresh coriander : 0.5 bunch
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Plain flour : 100 g
  • Whole egg(s) : 2 whole
  • Panko breadcrumbs : 100 g
  • Peanut oil : 50 ml
  • For the garnish(es)
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Olive oil : 20 ml
  • Mixed salad leaves : 100 g
  • Lime(s) : 2 whole

    Preheat the oven to 180'C.

    Peel and dice the shallots and garlic. De-seed the chilli and chop roughly. Pick the leaves from the coriander. In a food processor add the fish, crab meat, chilli, coriander leaves, shallots, garlic, salt and pepper and blend to a coarse paste. Divide the crab mix and make 12 patties.

    In bowl beat the eggs. Dust the crab patties with flour, dip in the egg mix and then coat with bread crumbs. Heat a frying pan and add the peanut oil. Fry the crab cakes both sides until golden brown and transfer into the oven to bake for about 7 minutes.


    Cut the limes into wedges. Wash and dry the salad leaves. Toss the salad leaves in salt, pepper and the olive oil.

    Serve with the crab cakes.

Chef's tip

«For a sauce you could serve a lime, chilli and spring onion mayonnaise. »

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