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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
