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Chilli crab cakes with coriander mayonnaise recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Spicy crab cakes, party-ready in 1 hour.
Ingredients:
  • 1 egg
  • 2 x 170g cans crab meat, drained well
  • 187.50 ml panko breadcrumbs
  • 2 green onions, thinly sliced
  • 1 long red chilli, finely chopped
  • 24.40 gm fish sauce
  • 82.50 ml chopped fresh coriander leaves
  • 42.00 gm lime juice
  • 61.88 gm whole-egg mayonnaise
  • Vegetable oil, for shallow-frying
  • Fresh coriander leaves, to serve
  • Chopped chilli, to serve
  • Lime wedges, to serve
Instructions:
  • Prepare a spacious baking tray by lining it with parchment paper. In a large bowl, combine the crab meat, breadcrumbs, onion, chili, sh sauce, egg, half of the coriander, and half of the lime juice. Season the mixture with salt and pepper, then thoroughly mix everything together using your hands.
  • Shape the mixture into 15 patties using 1 level tablespoon at a time. Place the patties on a prepared tray, cover them, and refrigerate for 20 minutes or until firm.
  • Combine all the mayonnaise, coriander, and lime juice in a small food processor. Blend until almost smooth, then season with salt and pepper.
  • Fill a large frying pan with enough oil to reach 5mm up the side of the pan. Heat the oil over medium heat. Cook the crab cakes in 3 batches for 2 minutes on each side until they are lightly golden. Transfer the cooked crab cakes to a tray lined with paper towel to absorb excess oil. Cover to keep them warm.
  • Arrange crab cakes elegantly on a serving tray. Top them with a generous dollop of zesty coriander mayonnaise, then sprinkle with a touch of extra chili and fresh coriander leaves. Serve alongside lime wedges.

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