Mini Crab, Lemon, Chilli and Ginger Cakes

Charmaine Lu -
  • 300g crabmeat
  • 1 chopped red chilli
  • 1 egg
  • 1 lime, zest and juice
  • 3 chopped spring onions
  • 2cm chopped ginger
  • 15g chopped coriander
  • 160g breadcrumbs
  • 2 tsp Thai fish sauce
  • 3 tbsp sweet chilli sauce
  • Preheat the oven to 200C. Pop the crab, egg, chilli, lime zest, ginger, spring onions and most of the coriander along with half the breadcrumbs and 1 tsp of fish sauce into a food processor. Blitz to combine and then shape with damp hands into 12 cakes.
  • Roll each crab cake in the remaining breadcrumbs, then brush with a little oil and bake on a tray for 20 mins or until golden. Mix the remaining fish sauce, lime juice and chilli sauce together in a dipping bowl, and serve alongside the crab cakes with a sprinkling of coriander.
20 mins
Makes 12