Chilli crab cakes recipe

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  • Healthy
  • Nut-free
Skill: medium
Prep: 15 min
Cooking: 6 min
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  • The sweetness of the seafood works really well with the heat of the chillies in these delicious little crab cakes – perfect for a Thai New Year starter


    • 15g (½oz) butter
    • 15g (½oz) flour
    • 125ml (4fl oz) milk
    • 340g (12½ oz) mixed crabmeat, fresh or defrosted
    • 1 lemongrass, finely chopped
    • 1 green chilli, deseeded and chopped
    • 1tbsp fresh root ginger, peeled and grated
    • 115g (4½ oz) fresh breadcrumbs
    • 1 medium egg, beaten
    • Sunflower oil, for frying
    • Salt and black pepper


    • Melt the butter in a small saucepan and add the flour. Cook for 1 min, stirring continuously. Remove from heat and gradually stir in the milk. Return to the heat and cook for 2-3 mins until mixture thickens.

    • Remove the pan from the heat and add the crabmeat, lemongrass, chilli, ginger, salt, pepper and 30g (just over ½oz) breadcrumbs. Mix together and leave to cool.

    • Using wet hands, shape the crab mixture into 10 cakes. Dip the crab cakes in the beaten egg and coat in the remaining breadcrumbs. Cover and chill for 20 mins.

    • Heat the oil in a frying pan. Lightly cook the cakes for 3-5 mins on each side or until golden brown.

    • Place the red chillies and spring onions in ice-cold water for 5 mins. Dry thoroughly.

    • Serve the crab cakes alongside lime wedges and topped with shredded red chillies and spring onion.

    Top tip for making Chilli crab cakes

    Prefer a little more heat? You can use red chillies in the crab cake mix if you prefer.

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