Mary Berry Spicy Crab Cakes

I’ve always had a soft spot for crab cakes, but most recipes I’ve tried either fall apart in the pan or end up tasting more like filler than crab. This one? A total game changer. Inspired by Thai flavours but with the comforting heft of a proper American crab cake, it’s become one of my go-to starters—or a light main when I can’t be bothered with big meals.

The first time I made these, I added the whole egg in one go. Big mistake. The mixture was so wet I ended up practically ladling it into the pan. After some fridge time and a bit of flour panic, they just about held together—but they weren’t pretty. Second time, I added the egg slowly and chilled them properly, and suddenly they were golden little crabby miracles.

Let me show you how to get the balance right, and why these are so much better than anything shop-bought.

Why This One Works So Well

This recipe strikes a rare balance: bold flavours with a light touch. The coriander, lime, and chilli give it zing and brightness without overpowering the crab. Breadcrumbs keep things together without making it stodgy, and chilling before frying is the key to a perfect crisp exterior.

The secret? Handle the crab as little as possible. Those chunks are the stars—you want them to stay whole and tender, not shredded into oblivion. It’s a lesson I learned after one too many over-mixed, sad little patties.

INGREDIENTS + WHY THEY MATTER

• White crab meat – Preferably in large chunks. Drain and dry it well or the mixture won’t hold.
• Spring onions – Mild bite and crunch. Finely chop so they don’t poke out of the cakes.
• Red chilli – A small one adds gentle heat. Deseed it unless you like things fiery.
• Fresh breadcrumbs – Light binding agent. Don’t use dried—they’ll suck up too much moisture.
• Fresh coriander – Adds a Thai-ish note that cuts through the richness.
• Lime zest – Brightens everything up. Don’t skip it.
• Egg – Helps bind. Add it slowly—too much and the cakes will fall apart.
• Flour – Light dusting helps crisp the outside and keeps them from sticking in the pan.
• Sunflower oil – Neutral, high-heat oil that won’t interfere with the flavour.

Making It Yours (Without Ruining It)

• No coriander? Use finely chopped parsley or Thai basil for a twist.
• Want it spicier? Add a pinch of chilli flakes or use a hot sauce in the mix.
• No lime? Lemon zest works, but lime really suits the flavour profile.
• Gluten-free option? Use GF breadcrumbs and rice flour for dusting. Just check your crab meat is gluten-free too.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Crab cakes fell apart	Too much egg or mixture too wet	Add egg slowly and chill before cooking
Stuck to the pan	Didn’t dust with enough flour	Light flour coat is key—shake off excess
Flavour too bland	Under-seasoned or missed the zest	Don’t skip the lime or salt
Overcooked exterior	Pan too hot or not watched closely	Medium-high heat is plenty—flip gently

How to Make Mary Berry’s Spicy Crab Cakes

1. Prep the crab – Drain the crab meat well and gently pat dry with kitchen paper to remove moisture.
2. Mix the base – In a bowl, combine spring onions, red chilli, breadcrumbs, coriander, and lime zest. Gently fold in the crab.
3. Bind it – Add the beaten egg a little at a time, mixing just enough to bind the mixture. Don’t overwork. Season with salt and pepper.
4. Shape and chill – Form 8 even crab cakes (around 6cm wide). Place them on a floured tray and chill for 20 minutes to firm up.
5. Dust and fry – Lightly coat each crab cake with flour. Heat oil in a frying pan over medium-high heat. Fry 2–3 minutes per side until golden and heated through.
6. Serve – Serve two per person with lime wedges and a drizzle of chilli sauce. Stir-fried pak choi and noodles make a great side.

Tips From My Kitchen

• I always shape the crab cakes on a tray lined with baking paper—it makes chilling and transferring to the pan easier.
• A silicone spatula is great for flipping—less chance of them breaking.
• If I’m making these ahead, I keep them chilled until just before frying. They hold their shape beautifully that way.
• Leftovers (if you ever have them) make a fantastic crab cake sandwich with mayo and rocket.

Storage and Serving

• Fridge: Keeps 2 days, stored in an airtight container.
• Freezer: Freeze cooked crab cakes in a single layer, then transfer to a container. Freeze up to 1 month.
• Reheat: Pan-fry from chilled, or oven-bake at 180°C for 10 minutes. Don’t microwave—they’ll go soggy.
• What to serve with: Chilli sauce, lime wedges, stir-fried greens, rice, or soft noodles.

FREQUENTLY ASKED QUESTIONS

Can I use fresh crab instead of canned?
Absolutely—fresh crab tastes even better. Just be sure it’s well-drained and shell-free.

What’s the best chilli sauce to serve with them?
I love using Sriracha or sweet chilli sauce. For extra kick, go for something like sambal oelek.

Can I bake these instead of frying?
Yes, at 200°C (180°C fan) for about 15–18 minutes. They won’t be as crispy, but still tasty.

Why did mine fall apart in the pan?
Probably too much egg or not enough chilling time. Try adding a bit more breadcrumb and firming them in the fridge longer.

Can I make them in advance?
Definitely. Shape and chill up to a day ahead, then fry just before serving.

Try More Recipes:

• Mary Berry Chinese Crab and Sweetcorn Soup Recipe
• Mary Berry Crab and Crayfish Salad
• Mary Berry Crab Blinis
• Mary Berry Cucumber and Crab Bites