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- 200 g (7oz) cooked white crabmeat
- 1 medium egg, lightly beaten
- Small handful fresh coriander leaves, chopped, plus extra to serve
- Finely grated zest and juice 1 lime
- 1/2-1 red chilli, deseeded and finely chopped
- 150 g (5oz) fresh breadcrumbs
- 75 g (3oz) sweet chilli sauce
- 1 tsp. fish sauce
- Olive oil, to fry
- Step 1
In a large bowl, mix crabmeat, egg, coriander, lime zest, chilli, 100g (3/12oz) breadcrumbs and plenty of seasoning. Form into 18 flat patties. Put remaining breadcrumbs in a bowl and toss patties in crumbs to coat, pressing lightly to help them stick. 2 In a small bowl, mix sweet chilli sauce, fish sauce and lime juice. Set aside.
- Step 2
In a small bowl, mix sweet chilli sauce, fish sauce and lime juice. Set aside.
- Step 3
Heat a thin layer of oil in a large frying pan over high heat and fry the crab cakes (do this in batches if needed) for 5min, turning midway through, until golden.
- Step 4
Serve crab cakes immediately with the dipping sauce, garnished with fresh coriander leaves.
To freeze: Make to end of step 3. Arrange crab cakes in a single layer on a baking tray lined with baking parchment and freeze for 2-3hr until solid.
Put the frozen crab cakes and dipping sauce in two separate sealable bags and freeze for up to 1 month.
To serve, thaw dipping sauce for 1hr at room temperature (or put the bag in warm water to speed up the process). Arrange frozen crabcakes on a baking tray and reheat in an oven preheated to 170°C (150°C fan) mark 3 for 15min until piping hot.
Per Serving:
- Calories: 75
- Fibre: 0 g
- Total carbs: 7 g
- Sugars: 1 g
- Total fat: 4 g
- Saturated fat: 1 g
- Protein: 4 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
