These spicy crab cakes bring together the fresh, zesty flavours of Thai crab cakes with the chunkier texture of American ones. They are crisp on the outside, tender inside, and packed with a hint of heat. Serve them with stir-fried pak choi and rice or Chinese noodles for a delicious meal.
Ingredients Needed:
- 2 x 170g cans white crab meat (preferably in large chunks)
- 2 spring onions, trimmed and finely chopped
- 1 small fresh red chilli, deseeded and finely chopped
- 30g (1oz) fresh white breadcrumbs
- 2 tbsp chopped fresh coriander
- Finely grated rind of ½ lime
- 1 egg, beaten
- Salt and freshly ground black pepper
- Plain flour, for dusting
- 2–3 tbsp sunflower oil
- Hot chilli sauce, to serve
- Lime wedges, to serve
How To Make Spicy Crab Cakes
- Prepare the crab meat: Drain the crab meat well and pat it dry with kitchen paper to remove excess moisture. This prevents the mixture from becoming too wet.
- Mix the ingredients: In a medium bowl, combine the spring onions, red chilli, breadcrumbs, coriander, and lime rind. Gently fold in the crab meat, keeping the chunks intact.
- Form the crab cakes: Gradually stir in some of the beaten egg, using just enough to bind the mixture without making it too wet. Season with salt and black pepper. Divide the mixture into 8 equal portions and shape them into crab cakes about 6cm (2½in) wide.
- Chill and coat: Place the crab cakes in the fridge for 20 minutes to firm up. Lightly dust each one with a little flour, shaking off any excess.
- Fry the crab cakes: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Cook the crab cakes for 2–3 minutes per side until golden brown and heated through. Add more oil if needed.
- Serve and enjoy: Plate up 2 crab cakes per person with hot chilli sauce and lime wedges on the side.
Recipe Tips
- Using the right amount of egg: Add it little by little—just enough to hold the mixture together. Too much will make the cakes soggy.
- Shaping the cakes: Gently pat them into shape on a floured surface without over-handling to keep a good texture.
- Coating with flour: A light dusting helps seal in moisture and prevents sticking. Shake off any excess before frying.
- Chilling before cooking: This helps the crab cakes hold their shape and cook evenly.
How To Store & Reheat Leftovers
Storing in the fridge: Let the crab cakes cool completely, then store them in an airtight container for up to 2 days.
Freezing: Place the cooled crab cakes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container and freeze for up to 1 month. Defrost overnight in the fridge before reheating.
Reheating: Warm in a frying pan over medium heat for 3–4 minutes per side until heated through. Alternatively, bake in an oven at 180°C (160°C fan)/350°F for 10 minutes.
Try More Crab Recipes:
- Chinese Crab and Sweetcorn Soup
- Crab and Crayfish Salad
- Cucumber and Crab Bites
- Crab Linguine
- Crab Blinis
Mary Berry Spicy Crab Cakes
Course: AppetizersCuisine: Asian-InspiredDifficulty: Easy4
servings15
minutes10
minutes220
kcalThese spicy crab cakes bring together the fresh, zesty flavours of Thai crab cakes with the chunkier texture of American ones. They are crisp on the outside, tender inside, and packed with a hint of heat. Serve them with stir-fried pak choi and rice or Chinese noodles for a delicious meal.
Ingredients
2 x 170g cans white crab meat (preferably in large chunks)
2 spring onions, trimmed and finely chopped
1 small fresh red chilli, deseeded and finely chopped
30g (1oz) fresh white breadcrumbs
2 tbsp chopped fresh coriander
Finely grated rind of ½ lime
1 egg, beaten
Salt and freshly ground black pepper
Plain flour, for dusting
2–3 tbsp sunflower oil
Hot chilli sauce, to serve
Lime wedges, to serve
Directions
- Prepare the crab meat: Drain the crab meat well and pat it dry with kitchen paper to remove excess moisture. This prevents the mixture from becoming too wet.
- Mix the ingredients: In a medium bowl, combine the spring onions, red chilli, breadcrumbs, coriander, and lime rind. Gently fold in the crab meat, keeping the chunks intact.
- Form the crab cakes: Gradually stir in some of the beaten egg, using just enough to bind the mixture without making it too wet. Season with salt and black pepper. Divide the mixture into 8 equal portions and shape them into crab cakes about 6cm (2½in) wide.
- Chill and coat: Place the crab cakes in the fridge for 20 minutes to firm up. Lightly dust each one with a little flour, shaking off any excess.
- Fry the crab cakes: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Cook the crab cakes for 2–3 minutes per side until golden brown and heated through. Add more oil if needed.
- Serve and enjoy: Plate up 2 crab cakes per person with hot chilli sauce and lime wedges on the side.
Notes
- Using the right amount of egg: Add it little by little—just enough to hold the mixture together. Too much will make the cakes soggy.
- Shaping the cakes: Gently pat them into shape on a floured surface without over-handling to keep a good texture.
- Coating with flour: A light dusting helps seal in moisture and prevents sticking. Shake off any excess before frying.
- Chilling before cooking: This helps the crab cakes hold their shape and cook evenly.