Crab cake recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 10 min
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  • These spicy crab cakes make the perfect starter to a special meal or serve with boiled egg noodles and stir-fried veg for a tasty supper dish. You can prepare the cakes a few hours in advance and keep them covered in the fridge then fry just before serving. If fresh crab meat is unavailable use 3 x 170g cans white crab meat and drain thoroughly on kitchen paper.


    • 450g white crab meat
    • 2tsp Thai red curry paste
    • 1tbsp soy sauce
    • 2sp lemon zest
    • 1tsp cornflour
    • 2tbsp beaten egg white
    • 2tbsp fresh chopped basil
    • Salt and freshly ground black pepper
    • Vegetable oil for shallow frying
    • Salad and lemon wedges, to serve


    • Place the crab meat in a bowl and flake with a fork. Add the curry paste, soy sauce, lemon zest, cornflour, egg white and basil and mix thoroughly.

    • Season with salt and freshly ground black pepper and using lightly wetted hands, divide and shape the mixture into 8 small patties.

    • Heat the oil in a deep frying pan until a cube of bread dropped in the hot fat browns in 30 secs. Fry the crabcakes in two batches for 4-5 mins, turning once, until golden brown. Remove with a slotted spoon and drain on kitchen paper.

    • Serve hot with salad and lemon wedges.

    Top tip for making Crab cake

    Add some freshly grated root ginger and a pinch of five spice powder to the mixture to give the crab cakes a more Oriental flavour.

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