Spicy Crab Cakes
Spicy Crab Cakes



  • 2cm piece of peeled fresh ginger
  • 2 red chillies with the seeds taken out 1 tbsp roughly chopped coriander
  • 250g white crab meat
  • 2 spring onions sliced
  • 8 tbsp breadcrumbs
  • 2 eggs
  • Plain flour for dusting
  • Olive oil
  • Finely chop the ginger and chilli, and combine in a bowl with the crabmeat, coriander, spring onion, one of the eggs, and 4 tbsp of breadcrumbs.
  • Give it a good stir so it is all mixed up together and the egg is beaten. Divide the mixture into six patties, and chill on a tray in the fridge for 20 minutes. During this time, preheat the oven to 180C.
  • Take three shallow dishes. Beat the remaining egg in one, put the flour in another, and the breadcrumbs in the last one. Take your patties, and dredge the crabcakes first in the flour, then dip in the egg, and finally coat in the breadcrumbs.
  • Heat your olive oil, and fry the crabcakes for 3 minutes on each side, or until golden brown. Once all are fried, transfer to the oven on a baking tray, and cook for a further ten minutes.
45 mins
2 serving

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