Mini crab cakes recipe
Add some Thai-inspired flavours to your Christmas party with these simple mini crab cakes, served with a tangy lime and sweet chilli sauce. Totally dairy- and gluten-free, these use tinned crab loaded with chilli, ginger and coriander for a crowd-pleasing canapé.
See method- Makes 12
- 15 mins to prepare and 20 mins to cook
- 82 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 4 slices gluten-free bread
- 2 x 145g tins crabmeat, drained
- 1 red chilli, roughly chopped
- 1 egg
- 1 lime, zested and juiced
- 3 spring onions, roughly chopped
- 2cm ginger, peeled and roughly chopped
- 15g fresh coriander, leaves picked and stems finely chopped
- oil, for brushing
- 2 tsp fish sauce
- 3 tbsp sweet chilli sauce
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Shop ingredientsEach serving contains
- Energy
- 345kJ 82.0kcal
- Fat
- 2g
- Saturates
- 0g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 10.6gProtein 4.2gFibre 1.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the bread to fine breadcrumbs in a food processor. Put the crab, chilli, egg, lime zest, spring onions, ginger, most of the coriander, half the breadcrumbs and 1 tsp fish sauce in a food processor. Blitz everything together until well combined. Divide the mixture into 12 and shape into mini crab cakes.
- Put the remaining breadcrumbs in a bowl and coat each crab cake in the breadcrumbs.
- Place the crab cakes on a lined baking sheet, brush the tops with oil and bake for 20 mins until golden.
- Mix the lime juice, remaining fish sauce and sweet chilli sauce together in a small bowl. Serve alongside the baked crab cakes and garnish with the remaining coriander.
- See more Canapé recipes
