Crab cakes with sweet chilli & ginger dipping sauce

Crab cakes with sweet chilli & ginger dipping sauce

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(8 ratings)

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Cooking time

Prep: 25 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

An easy help-yourself starter with the zest and spice of ginger and chilli

Nutrition and extra info

Additional info

  • Freeze crab cakes only
Nutrition info

Nutrition per serving

kcalories
467
protein
16g
carbs
65g
fat
18g
saturates
3g
fibre
1g
sugar
49g
salt
2.75g

Ingredients

  • 75g French beans, finely sliced
  • 200g fresh white crabmeat
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 4 spring onions, trimmed and finely chopped
  • 1 tbsp freshly grated ginger
  • grated zest 1 lime
  • 1 tbsp chopped coriander
  • 75g fresh white breadcrumbs
  • 1 tbsp mayonnaise
  • 1 egg, beaten
  • sunflower oil, for frying

For the dipping sauce

  • 5 garlic cloves, roughly chopped
  • 2 red chillies, roughly chopped
  • 6cm piece ginger, peeled and roughly chopped
  • 2 dried kaffir lime leaves
  • 1 stalk lemongrass, trimmed and roughly chopped
  • 2 tbsp chopped coriander
  • 175g caster sugar
  • 50ml rice wine vinegar
  • 1 tbsp fish sauce or lime juice
  • 1 tbsp soy sauce

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Method

  1. To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
  2. Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
  3. Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
  4. Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

Recipe from Good Food magazine, February 2011

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Comments

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brocon's picture
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I didn't have ginger or coriander and I used normal onions which I fried until soft as I didn't have spring onions. They still turned out great and were delicious, I would highly recommend this recipe, I didn't make the sauce, I just used a shop bought sweet chili sauce but it was fine. I would definitely make these again, they can be made in advance and so I think they're a good option for a dinner party.

sinthub's picture
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Saw this recipe on the good-food magazine and instantly started drooling. For my GCSE food, I've decided to make the crab cakes from this recipe alone. I trialed the recipe and made the crab cakes but instead of crab i used canned tuna and they were so delicious. just need to make the cakes hold on together and i need to make sure i don't over fry them but other than that they were wonderful. i really do recommend this recipe to anyone.

yeuxbleus's picture
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I have made these a few times now. Really delicious. For me it works with tinned crab meat. It is a pity the sauce can't be kept longer. Quite some work to make, but worth it.

Julia S's picture

Hi! I made this sauce in early May and kept it in a small kilner jar in the fridge. We used the last of it last night (end of July) so it does keep quite a long time! We absolutely love it. I have been searching for years for a dipping sauce like this and now I need never buy one again!

thesashbynoe's picture

Haven't made the crab cakes but tried the sweet chilli sauce and it was delicious. Might use a little less sugar next time as it was a tad too sweet, but this recipe is easily tweaked to suit personal tastes. I will never use shop bought again!

f_klomp's picture
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Hmmmm, best crab cakes ever!!! I use some chopped prawns in addition to the crab (tinned); yummy!

neezy1911's picture
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Seemed to take forever to make. The sauce was really lovely and would definitely make again. The cakes were disappointing - maybe because I used tinned crab meat instead of fresh.

girlnextdior93's picture

Do I freeze before or after frying? If after how long and how would I reheat?

nhogarth's picture
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I havent tried the crabcakes yet but made the dipping sauce to go with the salmon burger recipe and im very impressed! Really easy to do and tastes just like shop bought. I omitted the coriander as Im not a fan and used 2 tbsps of soy sauce as I had no fish sauce but still tasted great! My only criticism is that its not as sticky as I would like but this may be due to my own impatience.

lynnhawkings's picture
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Made this as a starter - it was deeeeeeeelicious! Go on - try it! A real stunner! A fair bit of work involved - but definitely worth the effort! I fried the crabcakes beforehand and kept them warm in a low oven - worked a treat.
Followed this with the Asian aubergine and pork hotpot and everyone loved them both!

rkidsley's picture
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YUM!!!!!!!!!!!!!!!!!!!!!!

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