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Chilli crab cakes recipe

9 ratings

A great light lunch treat, or addition to a party platter, our chilli crab cake recipe is not one to be missed. Inspired by Thai-style flavours this will have your guests going back for more. See method

Serves 4
15mins to prepare and 6mins to cook
314 calories / serving

Ingredients

510g crabmeat
4 spring onions
1-2 fresh red chillies
75g ready grilled red peppers from jar, drained
75g white breadcrumbs
2 tbsp light mayonnaise
dash chilli sauce
1tsp very finely chopped fresh ginger
1tsp garlic puree
juice of a lime
1 good handful fresh coriander leaves
1½tbsp groundnut oil
salt, to taste
pepper, to taste

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1315kj
314kcal 16%
Fat
14g 20%
Saturates
2g 11%
Sugars
3g 3%
Salt
2.5g 42%

of the reference intake
Carbohydrate 7.8g Protein 27.8g Fibre 1.2g

Method

A great light lunch treat, or addition to a party platter, our chilli crab cake recipe is not one to be missed. Inspired by Thai-style flavours this will have your guests going back for more.

Drain the crabmeat and put in a mixing bowl. Finely chop the spring onions, de-seed and finely chop the chillies, de-seed and chop the red pepper into 1cm squares, and stir all into the bowl. Reserve a 1/4 of the breadcrumbs then add the remainder to the bowl with the mayo, chilli sauce to taste, ginger and garlic paste, lime juice, coriander leaves and seasoning. Stir thoroughly and form into 12 small patties.
Spread the remaining crumbs onto a large plate and coat each patty in crumbs. Heat half the oil in a large nonstick frying pan and fry the patties over medium high heat for 3 minutes until golden, then add remaining oil, turn over and fry a further 2-3 minutes. Drain on kitchen paper and serve.
Try serving each portion with a mixed leaf salad with a drizzle of low calorie balsamic vinaigrette and 1 dessertspoon sweet chilli dipping sauce.

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