Chilli crab cakes recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1315kJ 314.0kcal
- Fat
- 14g
- Saturates
- 2g
- Salt
- 2.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 7.8gProtein 27.8gFibre 1.2g
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- 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.
- See more main recipes
