Crab cakes with sweet chilli & ginger dipping sauce

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• Rkids

  26 January 2011

  Rkids rated and commented on this recipe

  

  YUM!!!!!!!!!!!!!!!!!!!!!!

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• Lynn @ Blas

  31 July 2011

  Lynn @ Blas rated and commented on this recipe

  

  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!

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• nhogarth

  18 September 2011

  nhogarth rated and commented on this recipe

  

  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.

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• Girlnextdior93

  25 October 2011

  Girlnextdior93 commented on this recipe

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

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• neezy

  20 November 2011

  neezy rated and commented on this recipe

  

  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.

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• femke

  26 March 2012

  femke rated and commented on this recipe

  

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

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• sashbynoe

  06 April 2012

  sashbynoe commented on this recipe

  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!

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• maartenklein

  12 December 2012

  maartenklein rated and commented on this recipe

  

  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.

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• SinthuB

  16 March 2013

  SinthuB rated and commented on this recipe

  

  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.

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• brocon

  06 April 2013

  brocon rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 25 mins

Freeze crab cakes only

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

PER SERVING

467 kcalories, protein 16g, carbohydrate 65g, fat 18 g, saturated fat 3g, fibre 1g, sugar 49g, salt 2.75 g

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